1. Preheat the oven to 375°F. Lightly butter a 9" square pan, or eight 8-ounce ramekins. Arrange some of the sliced pears in the bottom in a pleasing pattern.

  2. For the cake: in a medium-sized bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and cloves. Add the milk, and beat until smooth. Stir in the remaining (diced) pears and pecans.

  3. For the pudding: Mix the brown sugar, cornstarch, and salt together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.

  4. Pour the batter into the prepared pan, and carefully pour the pudding mixture over it. If using ramekins, place them on a parchment-lined baking sheet. Scoop 1/4 cup of batter into each, then divide the pudding mixture over each ramekin.

  5. Bake for 40 to 45 minutes for a 9" pan, or 30 to 33 minutes for ramekins, until the tops are firm. Remove from the oven and cool for 5 to 10 minutes before serving warm.