- Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 15 mins.
- Pass the raspberry mixture through a sieve and set aside - you should have around 150ml purée.
- Mix the custard with the condensed milk until combined.
- 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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Freeze any leftover mixture in ice-cube trays for bitesize treats
300g (101/2oz) fresh raspberries, washed under cold water Juice of 1 lemon 50g (2oz) caster sugar 2 x 500g (1lb 2oz) pots Waitrose Seriously Creamy Madagascan Vanilla Custard 397g (14oz) can condensed milk
Time: 15 mins Serves: 12 Nutrition: n/a