Raspberry ripple lollies

Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 10 minutes.

Pass the raspberry mixture through a sieve and set aside. You should have around 75-100ml purée.

Mix the custard with the condensed milk until combined. Pour 2 tbsp of the custard mix into the bottom of 6 x approx. 95ml lolly moulds, then add 1 tsp 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, until the lolly moulds are filled almost to the top, leaving room for the mixture to expand as it freezes. Place a lolly stick into each mould and freeze overnight before serving.