To begin, preheat your oven to 150°C (300°F). Lightly grease a 1-litre baking dish with butter to prevent sticking and encourage a golden edge. Set the dish aside while preparing the pudding mixture.

In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Keep stirring until slightly thickened, about 5 minutes.

Stir in the molasses, brown sugar, butter, cinnamon, ginger, nutmeg, and a pinch of salt. Continue to cook on low heat for another 5 minutes, allowing the mixture to thicken and absorb the spice.

In a small bowl, beat the egg. Slowly whisk a few tablespoons of the hot cornmeal mixture into the egg to temper it. Then, gradually stir the egg back into the main mixture. This keeps the custard smooth and prevents curdling.

If using raisins, fold them in now. They’ll plump during baking and add a gentle sweetness and texture contrast.

Pour the custard mixture into the prepared baking dish. Tap the dish gently on the counter to release any trapped air and ensure even settling.

For an extra creamy pudding, place the baking dish into a larger pan and fill it halfway up with hot water. This water bath technique helps the pudding bake evenly and prevents cracking.

Place in the centre of the oven and bake for about 1 hour and 45 minutes. The pudding should be set but slightly wobbly in the centre. The top may darken into a rich molasses crust.

Let the pudding rest for at least 15 minutes after baking. This cooling time allows the custard to firm up and become sliceable without falling apart.

Spoon the pudding warm into bowls and serve with whipped cream or vanilla ice cream. A drizzle of extra molasses or a sprinkle of cinnamon on top adds a final rustic touch.