• Bring the milk to the boil together with the sugar, raisins and vanilla pod and boil for one minute.
  
• Remove the vanilla pod and stir in the fine wheat semolina. Reduce the heat and cook the semolina with a spatula or whisk until the mixture thickens.
  
• Remove from the heat and transfer the mixture into a glass bowl or container to cool until completely set.
  

Prepare the caramel sauce

• Place the sugar and a small amount of water (50ml) into a saucepan.
  
• Bring to the boil and cook until you obtain a dark amber colour. Do not stir the caramel but gently swirl the pan to heat the sugar evenly.
  
• When the caramel just starts to smoke (168°C -170°C), remove it from the heat and add the remaining water to stop the cooking process. Let the caramel cool.
• When the semolina pudding is cold and completely set, flip it over on a serving plate and pour the caramel sauce over it.