Preheat oven to 350 degrees.

Grease a 10-inch baking dish. In a medium pot, bring 2 cups of milk to a boil.

Meanwhile, in a bowl, mix the cornmeal, sugar, cinnamon, salt, ginger and nutmeg. Stir in the raisins.

When the milk boils, remove from the head. Stir in dry ingredients. Return to medium-high heat and stir. When the mixture thickens, stir in the molasses. When well-blended, add the butter and stir until incorporated. Remove from heat and quickly whisk in the eggs.

Pour mixture into the buttered 10-inch baking dish. Take a large wooden spoon and hold it over the pudding. Pour the remaining milk over the spoon so that it hits the pudding gently. (Avoid pouring the milk directly onto the pudding, which can cause an indentation.

Bake for 1 hour. The pudding should be resilient to the touch.