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Raspberry ripple lollies
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Makes: 12 lollies
300g fresh raspberries, washed under cold water
Juice of 1 lemon
50g caster sugar
2 x 500g pots Waitrose Seriously Creamy Madagascan Vanilla Custard
397g can condensed milk
1. Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 15 minutes.
2. Pass the raspberry mixture through a sieve and set aside - you should have around 150ml purée.
3. Mix the custard with the condensed milk until combined.
4. Pour a tablespoonful of the custard into the bottom of your lolly moulds, then add a teaspoonful of the raspberry purée and drag a knife or skewer through the mixture. Alternate the custart and purée, dragging each time as before, to get a ripple effect. Place a wooden stick into each mould and freeze overnight before serving.
Freeze any leftover mixture in ice-cube trays for bitesize treats.
Typical values per serving:
This recipe was first published in June 2013.