For a fun party game that will give everyone the giggles, why not try Pop Goes the Berry? It’s simple to set up and ideal for a birthday party!
You’ll need lots of purple balloons (how many depends on how many people are at the party) and some foam board. Fill your balloons with confetti (you can use a funnel to do this) and some treats such as sweets, small toys, or other party favourites. You can fill all of the balloons with treats or leave a few empty; it’s up to you.
Next, blow up your balloons. If you only blow your balloons up partially so they are a round shape rather than oval they’ll look even more like berries! Tie the balloons and attach to the foam board with drawing pins.
To play, take turns to pop the balloons with pins or just using your hands and try to find the prizes! If children are playing, ensure they are supervised at all times as bursting balloons can be a danger to them.
Let us know how your Pop Goes the Berry games go on our Facebook page or on Twitter @RibenaUK .
Do you like the look of Mr and Mrs Grasshead? Have a go at making your own! It’s easy to do and a fun activity that the whole family can get involved in.
If you’re using tights, cut them so that they are about the same size and length as a pair of socks. Put about 2 teaspoons of grass seed in the bottom of each sock/stocking and then fill with soil or compost, leaving enough sock/stocking unfilled to tie a knot in.
Tie a knot in the end of the socks/stockings then shape the grassheads with your hands to make them round and head-shaped. The knotted bit will be the bottom of your grassheads and will sit in the yoghurt pot ‘bodies’.
Now it’s time to decorate your grassheads! We used googly eyes and coloured card for the faces and felt for the clothing on the yoghurt pot bodies. Stick your decorations on using waterproof glue then half fill your yoghurt pots with water and place the grassheads in, knotted part first.
All that’s left now is to nurture and grow your grassheads to give them a fine head of hair! Make sure you put them somewhere that gets lots of sunlight, like a windowsill, and keep their heads nice and moist by dribbling a little bit of water on them every day or whenever they feel a bit dry.
Your grassheads’ hair will start to sprout within about a week and a full head of hair will take 3-4 weeks.
Hands up who loves marshmallows? Us too! Try these Ribena-flavoured marshmallows for a fruity treat that’s perfect for sharing and very moreish.
180ml diluted Ribena squash (1 part Ribena to 3 parts water works well for this recipe)
20g powdered gelatine
500g caster sugar
1 tablespoon glucose
2 egg whites
Icing sugar for dusting
Grease and line a shallow, rectangle baking tin with greaseproof paper, then dust with icing sugar. In a bowl, sprinkle powdered gelatine over the top of the diluted Ribena. Stand for about ten minutes.
In a saucepan, dissolve the caster sugar, glucose and 250ml of water over a low heat. Once dissolved, increase to a medium heat and cook the sugar syrup until it reaches 125°C (check with a thermometer). Remove the pan from the heat and add in the Ribena and gelatine mixture, stirring gently until the gelatine dissolves.
Beat the egg whites until frothy (you’ll probably find this easiest with an electric whisk) then add the Ribena mixture in slowly, beating continuously. Continue beating and gradually reduce the speed.
Pour the mixture into your baking tin and smooth down with a spatula. Sprinkle with plenty of icing sugar and leave to set at room temperature until firm (usually around 3 hours).
Once firm, turn the marshmallow rectangle onto a work surface sprinkled with icing sugar. Peel off the baking paper and sprinkle the sides of the marshmallow rectangle with icing sugar.
Using a knife dipped in warm water, cut the marshmallow rectangle into marshmallow-sized squares. Dip each square in icing sugar once cut out. You can use cookie cutters to make different shapes if you like! Just remember to dip your knife or the cookie cutter into warm water in between each go.
You’re done! Share the marshmallows out or eat them all to yourself; we won’t tell! You can store any marshmallows you don’t eat in an airtight container.
Keep your digits cosy with some super simple-to-make mittens! All you need is an old jumper, a pair of scissors, a pen and a needle and thread. This is a fun activity to do as a family, but always make sure children are closely supervised.
Lay the jumper flat on a surface.
Place your hand on the jumper with your fingers together and thumb sticking out. Make sure the stretchy hem is where you want the mitten opening to be. For best results, use the arm of the jumper so the opening of the mittens fit more snugly around your arm when you wear them.
Draw around your hand on the jumper to make the outline of your mitten. Make sure you leave around 3cm when drawing around your hand to give a bit of room for the seam when sewing together.
Cut out the shape of your first mitten and then use it as template to draw around for the second mitten.
When they are cut out, get a needle and thread ready. Try and use a thread colour to match the jumper just in case you see a few stitches when complete.
Turn the mitten shapes inside out.
Now start to stitch around the outside of the mittens, leaving the opening where you put your hand in un-sewn.
When stitching is complete, turn the mittens back inside out so the stitching edge is inside.
Ta-da! Your mittens are ready to wear.
Have a go at making these oaty iced berry biscuits this Christmas and hang them on your tree or eat them straight away! This recipe makes around 25 biscuits, depending on how big or small you make them.
• 175g self-raising flour
• 75g porridge oats
• 175g granulated sugar
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 175g butter
• 2 tbsp golden syrup
For the topping:
Squeezy purple, black and white writing icing
1. Preheat your oven to 180C (350F/gas mark 4) and prepare two large greased baking trays
2. Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl
3. In a pan, heat the butter and golden syrup over a low heat and stir until the butter has melted and mixed with the syrup
4. Pour butter and syrup mixture into the mixing bowl with the rest of the ingredients in, stirring all the time, until all the ingredients are mixed together in a dough
5. Tip the dough mixture out of the bowl onto a floury work surface and shape into biscuit sized balls with your hands (or a biscuit cutter if you like)
6. Place on greased baking trays with plenty of space in-between each biscuit (they‘ll spread as they cook) and bake for 12-15 minutes or until golden brown
7. Leave to cool and firm
8. Once fully cooled, decorate with the writing icing to look like a berry character – you can use our picture as a guide!
This competition is now closed. Thank you for all your entries.
Would you like to win a hamper from us? Tell us what you’d like to see in it over on Facebook.com/RibenaUK and on Twitter @RibenaUK and then to enter, leave a comment on this blog post telling us why you’d like to win it. A winner will be picked at random so there’s no right answer!
This competition is now closed.
The winners of our six Christmas presents have been randomly picked! Thanks to all who entered and our lucky winners are….Kate Wedge, Liv, Danielle, Louis Goosey, Pearl Davison and Lisa Bates.
We’ve worked with family and foodie blogger, A Mummy Too, to create a great recipe to make three deliciously fruity, fragrant Ribena Plus Christmas Puddings. Perfect for your family Christmas Day and a great twist on the traditional pudding recipe, it’s also a fun activity to do in the run up to Christmas with your little helpers!
In a large bowl, mix the Ribena Plus concentrate with the mixed dried fruit.
Stir together, then cover with cling film and put somewhere dark to soak overnight.
Mix together all the dry ingredients in another bowl and all the wet ingredients, including the fruit, in another. Then bring them together once this is complete in one big bowl.
You should get a wet, loose batter at this stage. Cover the mix with cling film and leave for at least one hour or overnight if you have time.
Then divide the mixture between three greased 1 pint pudding basins.
Press the mix down as evenly as you can in each bowl and put the lids on each.
Steam in a lidded pan or slow cooker for 3 hours with boiling water a third of the way up the pudding basin. Keep an eye on it throughout the process as you may need to top the water up occasionally, and be careful when using boiling water!
Once done, leave to cool with the lids off. When completely cold, place the lids back on the basins and store somewhere cool and dark until Christmas Day.
On Christmas Day, steam the puddings the same way for an hour, or longer if you prefer a really dark pudding.
Serve with pouring cream, ice cream or custard and enjoy!
This giveaway is now closed. Thanks for all your entries!
Fancy getting your hands on some limited edition Ribena tumblers? Just leave a comment with your name and favourite flavour of Ribena and we’ll pick five winners at random (there’s no right answer)!
Test your vitamin know-how in the Ribena Plus Vitamins Challenge for the chance to win a fab Ribena hamper full of lovely goodies!
Ribena Plus drinks have no added sugar and are packed full of good stuff. There’s Ribena Plus Immunity Support with vitamins A, C and E and Ribena Plus Healthy Bones with vitamin C and added calcium.
Take the Ribena Plus Vitamins Challenge to find out how much you know about those nifty nutrients and challenge your friends on Facebook to see how they compare. You could win one of three picnic hampers worth £100!