Waitrose and Partners
Rice pop cake lambs

Rice pop cake lambs

Sweet little lambs that are great fun to make in just 20 minutes

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  • Serves8
  • CourseSnack
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 25g butter
  • 150g pack white mini marshmallows
  • ½ tsp vanilla bean paste or extract
  • 75g Essential Rice Pops
  • 1 Edible glue, for sticking
  • 8 black seedless grapes
  • ¼ 150g pack dried blueberries
  • 16 edible eyes


  1. Put the butter, mini marshmallows and vanilla into a large saucepan. Heat gently, stirring often, until melted. Meanwhile, line a large baking tray with baking parchment.

  2. Stir the rice pops into the melted marshmallow mixture until thoroughly coated.

  3. Using 2 tablespoons, make 8 large mounds with sticky rice pop mixture, placing them onto the prepared tray as you go. Use 2 squares of baking parchment to cover your fingers, then shape into rough, textured ovals. Set aside until firm.

  4. Using the edible glue, stick a grape onto the front of each oval to make a face, holding it in place until firmly affixed. Stick the blueberries on either side as ears, then stick on the edible eyes. Finish by sticking a blueberry onto the 4 corners of each body to make the feet.

Cook’s tip

Colour some desiccated coconut with green food gel to make a grassy field for your flock.  Then decorate the grass with Cook’s Ingredients Bee and Daisy Icing Decorations.


Typical values per serving when made using specific products in recipe


627kJ/ 148kcals



Saturated Fat












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