Christmas Gingerbread Pudding Cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Heat oven to 350 degrees F.

Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
Set mixture aside.

Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
Add egg; continue beating until well mixed. Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended.
Pour the batter into 13 x 9-inch baking pan; sprinkle with 3/4 cup brown sugar.

Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl. Carefully, pour over top of batter.

Bake 40-55 minutes or until gingerbread is cracked on top and wooden pick in center comes out clean.

Serve warm with ice cream if desired.