4 cups milk
1 cup maple syrup
1/4 cup butter
2/3 cup cornmeal
1/2 teaspoon dried ginger
1/4 teaspoon ground nutmeg
1 1/2 cups raisins or dried currants

Preheat oven to 300 degrees F. Butter a 2-quart casserole.

In a saucepan, combine 3 cups of the milk and all the maple syrup over medium heat. Heat  until just boiling and add butter.

In a separate bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes.

Fold in raisins or currants. Spoon mixture into the casserole. Pour remaining milk over pudding; do not stir. Bake pudding 2 1/2 hours or until all of the milk has been absorbed and top is golden brown. Serve warm, topped with ice cream, if desired.

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