Fall In Love With Frozen Fancies (Part 3) - Honeycomb, Fruity Neapolitan lolly loaf

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This recipe makes more than you will need for the pie, but it’s quite difficult to make a smaller quantity than this! Leftovers will keep in a sealed container for up to a month, or dip pieces in melted chocolate and leave to set.

·         Makes about 250g/9oz 

·         Prep 5 mins plus cooling 

·         Cook 5 mins

Grease a large baking tray with oil.  Mix 200g golden caster sugar and  5 tbsp golden syrup in a wide saucepan. Place over a medium heat and leave until dissolved and bubbling – don’t  be tempted to stir or the sugar will crystallise. Turn up the heat and bubble for a few more mins until a rich toffeebrown colour. Add 2 tsp bicarbonate of soda and quickly stir together – watch out, it will bubble up and be extremely hot. Pour onto your prepared baking tray and leave for 30 mins to cool and firm up.

Per serving (10) 110 Kcals, Protein none, Carbs 28g, Fat 1g, Sat Fat none, Fibre none, Sugar 28g, Salt 0.3g

Description: Honeycomb


Fruity Neapolitan lolly loaf

·         Serves 8 

·         Prep 25 mins plus 8 hrs freezing

·         No cook


·         200g/7oz peaches, nectarines or apricots (or a mixture), stoned

·         200g/7oz strawberries or raspberries (or a mixture), hulled

·         450ml/16fl oz double cream ½ x 397g can condensed milk

·         2 tsp vanilla extract

·         orange food colouring and pink food colouring (optional)

·         8 wooden lolly sticks


1.    Put the peaches, nectarines or apricots in a food processor and pulse until they’re chopped and juicy but still with some texture. Scrape into a bowl. Repeat with the berries and scrape into another bowl.

2.    Pour the cream, condensed milk and vanilla into a third bowl and whip until just holding soft peaks. Add roughly a third of the mixture to the peaches and another third to the berries, and mix both until well combined. Add a drop of orange food colouring to the peach mixture and a drop of pink food colouring to the berry mixture if you want a really vibrant colour. Line a 900g loaf tin or terrine mould with cling film (look for a long thin one, ours was 23 x 7 x 8cm), then pour in the berry mixture. Freeze for 2 hrs and chill the remaining mixtures in the fridge.

3.    Once the bottom layer is frozen, remove the vanilla mixture from the fridge and pour over the berry layer. The bottom layer should now be firm enough to support your lolly sticks, so place these, evenly spaced, along the length of the loaf tin, pushing down gently until they stand up straight. Return to the freezer for another 2 hrs.

4.    Once the vanilla layer is frozen, pour over the peach mixture, easing it around the lolly sticks. Return to the freezer for a further 4 hrs or until completely frozen. Remove from the freezer 10 mins before serving. Use the cling film to help you remove the loaf from the tin. Take to the table on a board and slice off individual lollies for your guests. Any leftovers can be kept in the freezer for up to 2 weeks.

Per serving 379 Kcals, Protein 4g, Carbs 17g, Fat 33g, Sat Fat 20g, Fibre 1g, Sugar 17g, Salt 0.1g

Description: Fruity Neapolitan lolly loaf

Fruity Neapolitan lolly loaf

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