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    Raspberry and Chocolate Iced Lollies

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    Raspberry and Chocolate Iced Lollies

    Have a bit of fun with these lollies - children and adults will adore them.

    • Vegetarian
    • Preparation time: 35 minutes, plus chilling and freezing
    • Cooking time: 5 minutes
    • Total time: 40 minutes, plus chilling and freezing 40 minutes

    Makes: 12

    Ingredients

    • 300g fresh or frozen raspberries
    • Juice of 1 lemon
    • 75g caster sugar, to taste
    • 200g milk chocolate
    • 75g Supercook Hundreds and Thousands

    Method

    1. Place the raspberries, lemon juice and sugar in a small pan with 450ml cold water and bring slowly to the boil. Remove from the heat and leave to cool. Strain the liquid through a fine sieve and discard the raspberry pulp.
    2. Arrange 12 x 50ml pudding moulds in a small baking dish and fill each of them three-quarters full with the raspberry liquid. Cover the baking dish with a double layer of foil and tighten it around the sides of the dish. Insert the lolly sticks through the foil, into the centre of each mould (the foil will help secure the sticks in place) and put in the freezer for at least 5 hours until frozen.
    3. Remove the lollies from the moulds and return them to the freezer. Melt the chocolate in a small heatproof bowl set over a small pan of gently simmering water, and remove from the heat once melted. Place the hundreds and thousands in a small bowl. Take one lolly at a time from the freezer and dip each one into the chocolate halfway up the sides, then into the hundreds and thousands. Return to the freezer until ready to serve. Serve on a bed of ice cubes.

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    Cook's tips

    You can find lolly sticks in most cookware shops, or you can use plastic teaspoons. If you don't have any 50ml pudding moulds, you can make the lollies in espresso cups or shot glasses, or even in clean, empty Petits Filous pots.

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