Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
Pudding: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal mixture. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat. Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours.
For the apples: Place the apples on a flat surface and cut them each into 8-10 equal-sized wedges. Heat a large skillet and add the butter. Toss in the apples and stir to coat them with the butter. Sprinkle them with the brown sugar and cook, stirring from time to time with a wooden spoon, until the apples are tender and yield slightly when pierced with the tip of a small knife. Add the lemon zest, lemon juice and ground ginger. Stir to blend. Keep them warm while the pudding cooks.
When the pudding is cooked, allow it to cool and top with the apples. Serve with vanilla ice cream.
Recipe courtesy of Alex Guarnaschelli