Now I apreciate that not every household will have leftover chocolate bunnies or eggs from Easter, but our three are so ridiculously spoilt (bribed) in the treat stakes, these three fellas have been in the fridge for more than a month now, albeit missing an ear or a cheek.
Coupled with the fact that it’s been half-termm week (yes, again!), I wanted to do something creative with the kids, if only to rise to the challenge set by my Cookalong Friday partner John Clayton. He said cooking with kids was fun. And he’s got five of them! Nick Coffer, he of My Daddy Cooks fame, says the same about rustling up dinner with his three year-old son Archie.
And so I thought, what the hell, give it a go. I wasn’t so daft as to get all three of them involved at the same time – I’m not a masochist – but once the six year-old was packed off to a pal’s for a playdate, I set my nine year-old stepdaughter and three year-old son to, er, work!
Here are the results of our STICKY GOOEY AFTER-EASTER BUNNY KRISPIE CAKES
Ingredients for 12-15 slices
3 battered and beaten Easter bunnies, or egg equivalents
Large knob of butter
3 tbsp golden syrup
Handful of kiddie-sized marshmallows
3-4 tbsp warm water, from the kettle
3 bowls of Rice Krispies
5-6 strawberries, halved, to top
11. Slice and serve.
12. Let the bickering for seconds begin.