Bring the milk to the boil in a saucepan. Add the semolia, then whisk hard for 15 minutes until the mixture has thickened.

Remove the saucepan from the heat, stir in the prunes then divide the mixture evenly between the 4 ramekins. Chill in the fridge for at least 30 minutes.

Just before serving, make the caramel topping. Sprinkle a nice even layer of sugar over each ramekin. Do this by holding the spoon at leasr 30cm above the ramekin (sprinkling from a height is the best way to create an even layer)

Place the ramekins on a metal tray. Then, for best results, use a hand held blowtorch. Holding it 10-20cm away from the sugar, move the flame slowly around the sugar, maintaining a steady even motion. Stop torching just befire the desired degree of caramel is reached, as the sugar will continue to cook for a few seconds after the flame has been removed.

If you don't have a blowtorch, take a large spoon and hold it in a gas flame until very hot (hold the handle with a tea towel or an oven glove to protect your hand). Carefully place the spoon on top of the sugar and move it around so the heat from the spoon caramelises the sugar.