Heat up the milk, the raisins, some orange zest and juice of half an orange. Also add the semolina. Keep stirring so the semolina doesn't burn on the bottom of the pan.
In the meanwhile; toast some almonds in a non-stick pan.
Porridge is ready when it has been cooking for 5 minutes! Time for service; pour porridge in a bowl, top off with the 2 tablespoons of ginger syrup, toasted almonds and bigarreaux (candied cherries).