Preheat your oven to 350°F (175°C) and generously butter an 8” or 9” square baking pan.

In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well blended.

In a smaller bowl, combine molasses, milk, and egg until smooth.

In a large bowl, cream unsalted butter, granulated sugar, and light brown sugar together until light and fluffy.

Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients until just combined.

Combine light brown sugar with cornstarch in a separate bowl. Heat together hot water and unsalted butter until melted, then stir this mixture into the brown sugar mixture.

Pour the cake batter into the prepared baking pan, then gently pour the pudding mixture over the top of the batter.

Bake for 38-42 minutes, checking with a toothpick for doneness; it should come out clean.