Mini sponge cakes with pears and salted caramel sauce

Name: Mini sponge cakes with pears and salted caramel sauce
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 small pears, quartered, core removed, cut into thin wedges; 225 g unfilled rectangular sponge slab; 150 ml tub double thick cream; ⅓ cup purchased salted caramel flavoured topping; 50 g hokey pokey honeycomb bar, finely chopped

2 small pears, quartered, core removed, cut into thin wedges

225 g unfilled rectangular sponge slab

150 ml tub double thick cream

⅓ cup purchased salted caramel flavoured topping

50 g hokey pokey honeycomb bar, finely chopped

Cut sponge slab into 6 squares or using a biscuit cutter, cut into 7cm rounds. Place sponge cake onto serving plates. Top with cream and pear wedges. Drizzle over caramel topping and sprinkle with hokey pokey. Serve.