Preheat your oven to 350°F. Lightly butter an 8" or 9" square baking pan.

In a medium bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

In a small bowl, whisk together the molasses, milk, and egg until smooth. Set aside.

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Alternately add the dry flour mixture and the wet molasses mixture to the creamed butter and sugar, mixing on low speed until blended.

Scrape down the sides of the bowl to ensure even incorporation.

Transfer the batter into the prepared baking pan or portion into ramekins.

In a separate bowl, mix the light brown sugar and cornstarch.

Warm the hot water and remaining butter together until the butter melts, then whisk into the brown sugar mixture until smooth.

Pour the pudding mixture over the cake batter in the pan or ramekins.

Bake in the preheated oven for 38 to 42 minutes until a toothpick inserted into the top cake layer comes out clean.

Allow to cool slightly before serving warm.