pear caramel sponge desserts_10313

Mini sponge cakes with pears and salted caramel sauce

Preparation Time: 10 mins

Cook: NIL

makes: Serves 6


  • 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


  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.