Heat oven to 170°c / fan 150°c. Sieve together the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg into a medium bowl. Set aside. Beat the butter and sugar together in a large bowl at medium speed until creamy. Add the egg and continue beating until well mixed.

Reduce speed to low. Beat and add a little of the our mixture, beat then a little of the molasses, then add a little of the cup of water. Continue until all the ingredients are blended. Pour the batter into a 1.2 litre/30cm diameter baking dish.

For the topping, carefully sprinkle the top of the batter with the muscovado sugar. Combine the hot water and melted butter in a jug and very carefully pour this over top of batter so all the sugar is moistened. Transfer the dish to the oven and bake for 40- 55 minutes or until gingerbread is cracked on top and a toothpick inserted in the centre comes out clean. If the top is becoming too brown you can cover it with some foil.

Serve warm with eggnog cream which is made by folding eggnog into double cream that has been beaten until it has reached the soft peaks stage. If you like a little kick add some extra brandy to your eggnog before its folded in