Soft Gingerbread

Combine molasses, brown sugar, butter and water in a saucepan; bring the mixture to a simmer, stirring several times.

Set aside to cool.

Sift together the flour, baking soda, ginger and nutmeg. When the molasses mixture has cooled to lukewarm, stir it into the flour mixture, beating well with a wooden spoon until it is smooth.

Add the sour cream, then the egg, mixing well.

Pour the batter into a buttered and floured 8-inch square pan.

Bake in a 350° oven for 30 minutes.