[object Object]
| Ingredient | Risk Level | Notes |
|---|---|---|
| Acidity Regulator (Citric Acid) | Low Risk | Generally safe. Natural preservative. |
| Cornflour | Low Risk | — |
| Emulsifiers (Mono - and Diglycerides of Fatty Acids, Sucrose Esters of Fatty Acids) | Low Risk | — |
| Flavouring | Low Risk | — |
| Glacé Cherry Half () | Low Risk | — |
| Glucose Syrup | Low Risk | — |
| Humectant (Glycerol) | Low Risk | — |
| Invert Sugar Syrup | Low Risk | — |
| Palm Oil | Low Risk | Environmental concerns. High in saturated fat. |
| Pasteurised _Egg_ | Low Risk | — |
| Pasteurised _Egg_ White | Low Risk | — |
| Plum and Raspberry Jam () | Low Risk | — |
| Raising Agents (Disodium Diphosphate, Sodium Bicarbonate) | Beneficial | — |
| Rapeseed Oil | Beneficial | — |
| Rice Starch | Low Risk | — |
| Water | Low Risk | — |
| Wheat Flour . Sugar | Low Risk | — |