Sport 8: Autumn 1992
Boil together 1 ½ cups sugar and ½ cup water for 8 minutes, until the syrup is thick enough to coat the back of a spoon. Stir in the juice of ½ a lemon, and ½ tsp rose essence. Allow to cool.
Melt 125g butter and add 2 cups semolina, ½ cup plain white flour, 1 cup castor sugar, 1 cup desiccated coconut, 1 tsp baking powder, and 1 tsp ground cinnamon. Pour in ⅔ cup milk and stir until you have a smooth batter. Spread it about 1 cm thick over a greased baking dish. Bake at 180 C for 30-40 minutes, until golden brown and crisp on top. Remove from the oven and immediately cut into diamonds. Pour over the reserved syrup and serve hot or cold.