Fruit-Studded Cornmeal Pudding

In a saucepan, heat milk over medium heat, stirring often to prevent scorching, until boiling. Gradually whisk in cornmeal in a steady stream. Cook, stirring, until mixture begins to thicken and bubbles like lava, about 5 minutes. Remove from heat.

In a small bowl, combine eggs with about 1⁄2 cup of the hot cornmeal, beating until combined. Gradually return to pot, mixing well. Stir in butter, molasses, ginger, cinnamon, nutmeg, and salt. Transfer to prepared stoneware.

Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on high for 3 hours, until set. About half an hour before the pudding has finished cooking, stir in 1⁄2 cup dried fruit of your choice.

Spoon into individual serving bowls and top with fresh fruit, vanilla ice cream or a dollop of whipped cream, if using.