Slice the strawberries and put them in the bottom of an oven proof dish. Pour over the maple syrup and stir to coat.
In a small saucepan add the semolina, sugar, salt and vanilla. Gradually add the milk, stirring as you go to work out any lumps.
Warm over a medium heat, whisking constantly. If you stop it will get lumpy. Keep whisking until it's really thick like wallpaper paste. It should take 7 to 8 minutes. Then remove from the heat.
Immediately spoon the semolina pudding over the top of the strawberries. Don't wait as it will get too thick and difficult.
Smooth the top out with a spatula, pushing it right up against the edges of the dishes to create a bit of a seal, then sprinkle over a generous amount of granulated sugar.
Place in the hot oven and bake for 30 minutes. I recommend sitting it on a baking tray in case of any overflow.
Once done either serve immediately or broil to make the top crustier.
NOTES
Store leftover pudding covered well in the fridge for 3 to 4 days. It reheats really well in the microwave or in a covered dish in a low oven.