Caramel Pear Pudding Cake

1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
Dash of cloves
1/2 c. milk
4 med. pears (2 c.) or 1 (16 oz.) can drained & chopped pears
1/2 c. chopped pecans (opt.)
3/4 c. brown sugar
1/4 c. margarine or butter
3/4 c. boiling water
Ice cream or whipped topping

In large bowl stir together flour, sugar, baking powder, cinnamon, salt and cloves. Add milk; beat until smooth. Stir in pears and nuts. Turn into an ungreased 2 quart casserole. In separate bowl combine brown sugar, margarine and boiling water. Pour slowly and evenly over batter. Bake at 375 degrees for approximately 45 minutes. Serve warm. Top with topping. Double recipe for 13 x 9 inch pan.

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