Raspberry Ripple Lollies

30 minutes, plus freezing time prep,

Serves 12

Ingredients

300g fresh raspberries, washed under cold water

Juice of 1 lemon

50g caster sugar

1 kg vanilla custard

397g can condensed milk

Method

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 custard and purée, dragging each time as before, to get a ripple effect. Place a wooden stick into each mould and freeze overnight before serving.