Mini sponge cakes with pears and salted caramel sauce
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
Method
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.
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
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