Print Options:

Mini sponge cakes with pears and salted caramel sauce

Serves6 ServingsPrep Time10 minsTotal Time10 mins

Mini sponge cakes with pears and salted caramel sauce

 2 small pears, quartered, core removed, cut into thin wedges
 225 g unfilled rectangular sponge slab
 150 ml tub double thick cream
  cup purchased salted caramel flavoured topping
 50 g hokey pokey honeycomb bar, finely chopped
1

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.

Nutrition Facts

Servings 6