Raspberry and chocolate iced lollies

Method

1. Place the raspberries, lemon juice and sugar in a saucepan with the cold water and bring slowly to the boil. Remove from the heat and leave to cool.

2. Strain the liquid through a fine sieve and discard the raspberry pulp.

3. Arrange 12 x 50ml pudding moulds in a small baking dish (if you don't have pudding moulds you can use espresso cups, shot glasses or clean mini yogurt pots). Fill each of them three quarters full with raspberry liquid.

4. 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). Transfer to a freezer for at least 5 hours, until frozen.

5. Remove the lollies from the moulds, lay them back in the baking dish and return to the freezer.

6. Meanwhile, melt the chocolate in a small heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool slightly.

7. Place the hundreds and thousands in a small bowl.

8. Take one lolly at a time and dip each one into the chocolate and 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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Ingredients

300g Raspberries, (fresh or frozen)
1 lemon, juice only
450ml cold water
60g caster sugar, (or to taste)
200g milk chocolate
75g hundreds and thousands

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