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In a medium saucepan, combine 240 ml water, 120 ml apple cider vinegar and 60 ml soy sauce.
Add 25 g light brown sugar and 15 ml black treacle, stirring until dissolved.
Stir in ½ tsp anchovy paste, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp ground ginger, ½ tsp mustard powder, ¼ tsp freshly ground black pepper and a small pinch of chilli flakes, plus a pinch of ground cloves if using.
Place over a medium heat and bring to a gentle simmer, stirring occasionally.
Reduce the heat to low and simmer gently for 10–15 minutes, until the flavours have melded and the sauce has reduced slightly.
Remove from the heat and allow to cool completely.
If you prefer a smooth sauce, strain through a fine sieve.
Transfer to a clean, airtight jar or bottle and keep refrigerated for up to 2–3 weeks.