Hands-on Time: 30 minutes
Total Time: 2 hours
To keep the pudding and other food warm -- and avoid reheating -- wrap two layers of kitchen towels around the base of the dish as soon as it comes out of the oven. It will stay warm for up to 3 hours after baking.
Heat the oven to 325°. Grease a 9- by 13-inch glass or ceramic baking dish.
In a large heavy saucepan or Dutch oven, bring the butter, sugar, and 5 cups of the milk to a simmer over medium heat, stirring to dissolve the sugar and melt the butter, about 5 minutes.
In a small bowl, stir together the cornmeal and remaining cup of milk, then whisk it gradually into the heated milk mixture. Cook over medium heat until thickened, whisking frequently to make sure the mixture isn't burning or sticking to the bottom of the pan, about 20 minutes. Remove the pan from the heat.
Whisk together the eggs, molasses, cinnamon, and ginger in a medium bowl. Add them to the thickened cornmeal mixture, whisking everything together thoroughly, then stir in the vanilla, apple, and raisins.
Transfer the pudding to the prepared dish. Bake until it's golden brown and the center no longer jiggles when the pudding is shaken,
about 1 1/2 hours.
Serve the pudding, warm or at room temperature, in bowls and topped with whipped cream or ice cream, if you like.
Per serving (1/3 cup) Calories 164, Total Fat 6 g (9%), Saturated Fat 3 g (17%), Cholesterol 39 mg (13%), Sodium 72 mg (3%), Total Carbohydrate 24 g (8%), Fiber 0.8 g (3%), Sugars 19 g, Protein 4 g (8%)