Preheat oven to 180 degrees C. Grease and flour a 20cm square baking tin.
With an electric mixer, beat butter until creamy then gradually add the brown sugar, mixing well. Add the egg and golden syrup and beat in.
Combine flour, bicarb soda, salt, ginger, cinnamon and cloves and add the the creamed mixture alternately with the hot water, beginning and ending with the flour mixture. Beat well after each addition.
Pour batter into the prepared tin and bake 30 minutes or until it tests done with a skewer.
Combine icing sugar, lemon zest and lemon juice in a small saucepan and stir well. Bring to a boil, simmer 1 minute and remove from heat.
Using a toothpick or skewer, poke holes in the top of the pudding. Slowly pour syrup over pudding, then cool completely.