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Mini Sponge Cakes with Pears and Salted Caramel Sauce

Recipe by Australian Pears

The easiest dessert you'll ever make, made even better with fresh Australian pears!

Prep 10 minsServes 6

Ingredients

Method

225g unfilled rectangular sponge slab
150ml tub double thick cream
2 small pears, quartered, core removed, cut into thin wedges
1/3 cup purchased salted caramel flavoured topping
50g 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.