Step 1

Combine sugar, water, ginger, cinnamon in a pan over low heat.

Step 2

Stir until sugar is dissolved then simmer for a further five minutes.

Step 3

Take off heat, then stir in vanilla and lemon juice the transfer to a heatproof bowl and place in fridge to chill.

Step 4

In a bowl combine flour, baking powder and nutmeg them rub butter into mix with your fingertips until it forms coarse crumbs.

Step 5

Form a well in the centre of the mix and add beaten egg, milk and a pinch of salt, then mix until it forms a dough, then knead until smooth.

Step 6

Cover with clingfilm and rest for 30 minutes.

Step 7

Roll out dough on a lightly floured surface to about 6mm thick.

Step 8

Cut dough into ten 14cm x 6cm rectangles, then cut three lines into each, lengthways, leaving one end uncut to hold the dough together.

Step 9

Plait the strips then press the ends to seal.

Step 10

Heat oil deep-fryer or large saucepan to 180° Celsius (350° Fahrenheit).

Step 11

Remove the bowl of syrup from fridge and set over a bowl of iced water (as the syrup needs be ice cold).

Step 12

Fry dough in batches, turning once, until golden brown.

Step 13

Remove from oil with a slotted spoon then place directly in the icy syrup for one minute.

Step 14

Drain on a wire rack then serve!