From Caribbean Cooking, this recipe makes 1 9-inch pan (12-15 pieces).
1/2 cup molasses
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup hot water
2 cups all-purpose unbleached flour
2 tsp baking powder
1/2 tsp kosher salt
1 tsp ground nutmeg
2 tsp grated fresh ginger root or ginger paste
1 large egg, beaten
Preheat oven to 300°F. Spray a 9-inch square pan with cooking spray, then line it with waxed paper so the paper comes up over the sides of the pan (you'll need the paper to get the gingerbread out, so don't skip this step).
In a medium sauce pan over low heat, gently heat molasses, sugar and butter. Stir in the hot water, and set the pan aside.
In a medium bowl, sift together the flour, baking powder, salt and nutmeg. Stir in the fresh ginger or ginger paste, then the beaten egg. Add the molasses liquid, stir to combine, and pour into the prepared pan.
Bake at 300F for 1 hour, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and set on a wire rack to cool for at least 30 minutes (even though it will be hard to wait that long).
Carefully lift the edges of the wax paper and slide the gingerbread out of the pan onto the wire rack. Let cool completely; as it cools, the top with become more crunchy, while the inside will remain moist.
Cut into squares and serve. Top with whipped cream or vanilla ice cream, if you wish.