By all accounts, creme caramel - or variations on it - is by far the favourite dessert in Sudan. Sliced fruit is also popular.
As an alternative, this cake works well, either after a main meal, or as a snack with strong black coffee.
Here's the list of what you need:
3 tablespoons margarine or unsalted butter
500ml natural yoghurt
335g caster sugar
40g dessicated coconut
1 teaspoon baking powder
1 teaspoon lemon juice
What To Do
Pre-heat the oven to 180C. Cream together the semolina and margarine in a bowl
Mix in the yoghurt, 225g caster sugar, the coconut and baking powder
Pour into a deep baking tray
Bake for 20 minutes in the oven. Remove and allow to cool
Meanwhile, dissolve the remaining caster sugar in 470ml boiling water in a saucepan. Add the lemon juice
Boil until slightly thickened. Pour over the cake. Allow to cool