Mini sponge cakes with pears and salted caramel sauce
Serves6 ServingsPrep Time10 minsTotal Time10 mins
2small pears, quartered, core removed, cut into thin wedges
225gunfilled rectangular sponge slab
150mltub double thick cream
⅓cuppurchased salted caramel flavoured topping
50ghokey 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.