1. for the gingerbread sponge

2. 1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.

3. 2. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.

4. 3. Cream together softened butter and granulated sugar in a large bowl until light and fluffy.

5. 4. Beat in the egg and molasses until well combined.

6. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. 6. Stir in the hot water until the batter is smooth. Do not overmix.

8. 7. Pour the batter into your prepared pan and spread evenly.

9. 8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

10. 9. Cool the gingerbread sponge in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.

11. for the warm caramel

12. 1. Combine sugar and water in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves.

13. 2. Increase heat to medium-high and boil without stirring. Swirl the pan occasionally to ensure even cooking.

14. 3. Watch closely. The mixture will turn amber. Remove from heat immediately when it reaches a deep amber color.

15. 4. Carefully pour in the warm heavy cream while whisking constantly. The mixture will bubble vigorously.

16. 5. Stir in the butter, vanilla extract, and sea salt until smooth.

17. 6. Let the warm caramel cool slightly before serving with your Gingerbread Sponge with Warm Caramel.