Rice pop cake lambs
Waitrose and Partners

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

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

627kJ/ 148kcals

Fat

2.8g

Saturated Fat

1.7g

Carbohydrates

29g

Sugars

20g

Fibre

0.5g

Protein

1.6g

Salt

0.1g

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Essential Unsalted Dairy Butter250g

250g
British

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£2.00

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