Butter 8"x8" glass baking dish. Whisk flour, baking soda and all spices and salt together ina medium bowl. Using and electric mixeer, beat 1/2 of the stick of butter and 1/4 cup sugar until blended. Beat in egg. Combine the molasses and 1/2 cup water together in a 1 cup measuring cup. Gradualy add flour and spice mixtur to the butter mixture in 3 parts, alternating with the molasses mixture, beating to blend between additions. Transfer batter to the prepared dish. Sprinkle the brown sugar overthe top.
Combine the 1 1/2 cups hot water and melted butter together in a 2 cup glass measuring cup. Carefuly pour over the top of the batter (there will be a lot of liquid on top o fthe cake.) Bake until gingerbread is cracked on top and a toothpick inserted into the center comes out clean, about 45 minutes. Scopp warm pudding cake into shallow bowls and serve topped with Whipped cream.