Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, salt, ground allspice, and ground nutmeg.

Coat 4 to 6 ramekins with non-stick cooking spray.

In a small bowl, mix ½ cup of water with the molasses.

In a medium bowl, cream the room temperature butter and granulated sugar until smooth.

Add the half beaten egg to the butter mixture and mix well.

Incorporate the molasses-water mixture and the dry flour mixture into the creamed butter mixture and stir to form a smooth batter.

Divide the batter evenly among the prepared ramekins, filling each no more than halfway.

Sprinkle brown sugar over the batter in each ramekin.

Mix hot water with melted butter and pour it over the brown sugar layer in each ramekin.

Place the ramekins on a baking sheet and bake for approximately 35 minutes, or until a toothpick comes out clean.

Allow to cool slightly before serving.