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Grease the slow cooker bowl with butter and dust with flour.
Heat the butter, sugar, golden syrup and milk in a saucepan. Stir until the butter melts, then boil for 1 minute. Remove from the heat and whisk in the bicarb soda. Cool to room temperate before whisking in the eggs, flour, spices and salt.
Pour the batter into the prepared slow cooker bowl. Arrange the pear halves on top and scatter with the chopped pecans. Lay a tea towel over the slow cooker bowl, and fit the lid snuggly on top. Cook on low heat for 1.5 - 2 hours, or until a skewer inserted in the centre of the pudding comes out clean.
Meanwhile, for the caramel sauce: combine the cream, sugar and butter in a saucepan. Bring to the boil then reduce the heat and cook for 6-8 minutes, or until the caramel is smooth and glossy. Remove from the heat.
When the pudding is cooked through, pour over the caramel sauce, allowing it to soak into the pudding. Serve topped with whipped cream.