Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Pour in the wine and simmer until the caramel has dissolved; reduce to a syrupy consistency and divide into the prepared moulds.
Bring the milk to the boil with the salt and vanilla, stir in the semolina, simmer for approx. 10 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the honey and butter, pour the mixture into the moulds, smooth down, leave to cool then chill for approx. 1 hr. Using the tip of a knife, separate the semolina puddings from the edges of the moulds and tip out onto plates. Top with the kiwis, serve immediately.