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    Raspberry ripple lollies

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    Raspberry ripple lollies

    • Vegetarian
    • Preparation time: 15 minutes plus freezing
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus freezing 30 minutes

    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.

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    Cook's tip

    Freeze any leftover mixture in ice-cube trays for bitesize treats.


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