Jamie Oliver Posh Lollipops

Jamie Oliver’s posh lollipops are layered frozen lollies made from blended tinned rice pudding and rose-scented strawberry purée, dipped in milk chocolate and sprinkles. It’s a five-ingredient frozen treat that serves 6.

In 5 Ingredients Mediterranean (2023) he traces them to his research in Tunisia, where street vendors were dressing up the humble lollipop in the fierce heat. His version layers creamy and fruity purées, so each lolly sets in distinct bands of pale rice pudding and pink strawberry.

The clever base is blended tinned rice pudding, which whizzes into a smooth, creamy mixture that freezes like an ice cream without any churning or custard-making. It’s the shortcut that makes a proper layered ice lolly a five-minute assembly job.

Jamie Oliver Posh Lollipops

Recipe by Pinch Perfect

5.0 from 1 vote

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

186

kcal

Total time

15

minutes

Jamie’s five-ingredient frozen treat from 5 Ingredients Mediterranean: layered lollies of blended rice pudding and rose-strawberry purée, dipped in milk chocolate and sprinkles. Serves six.

Ingredients

• 1 x 400g tin of rice pudding

• 300g very ripe strawberries

• ½ teaspoon rose water

• 100g milk chocolate

• 1 tablespoon of your favourite sprinkles, such as hundreds and thousands or bashed pistachios

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Directions

• First layer:Blend the rice pudding until super-smooth. Pour half into a bowl, divide the rest between your lolly moulds and freeze.
• Strawberry purée:Hull the strawberries and blitz (rinse the blender first) with the rose water until smooth. Stir half into the reserved rice pudding.
• Second layer:Once the first layer is firm, gently pour in the rice-pudding-and-strawberry mix. Poke in the lolly sticks and freeze again.
• Third layer:Once that’s firm, pour in the rest of the plain strawberry purée and freeze overnight.
• Finish:Ease the lollies from the moulds. Gently melt the chocolate, then dunk or drizzle the lollies and finish with sprinkles.

Notes

• Total time: 15 minutes plus freezing
  Difficulty: Not Too Tricky

FAQs

Why use tinned rice pudding?

It’s the shortcut that makes these so easy. Blitzed smooth in a blender, a tin of rice pudding becomes a creamy, pourable base that freezes into a soft, ice-cream-like layer, with no custard to cook, no churning and no ice-cream machine. The rice grains disappear into a silky purée.

It also brings a gentle vanilla creaminess that balances the sharp strawberry. Whizz it until completely smooth so there’s no graininess in the set lolly. Any standard tin of sweetened rice pudding works, so it’s a genuinely store-cupboard dessert.

Why freeze it in separate layers?

Freezing each layer until firm before adding the next is what gives you those clean, distinct bands of colour rather than a muddy, marbled mix. If you poured them all in at once, the creamy and fruity mixtures would bleed into each other.

It takes patience over a few hours, or spread across a day, but it’s mostly hands-off waiting. Add the lolly sticks with the second layer, once there’s a firm first layer to hold them upright. The final overnight freeze sets everything solid for easy unmoulding.

What does the rose water do, and can I leave it out?

Rose water adds a delicate, floral perfume that lifts the strawberry and gives the lollies their “posh”, grown-up edge, nodding to the North African and Middle Eastern flavours that inspired them. Just half a teaspoon is enough, since it’s potent.

It’s easy to overdo, so measure rather than pour, or the lollies can taste soapy. If it’s not for you, leave it out entirely, or swap in a little vanilla or a squeeze of lime for a different lift. The strawberries need to be very ripe for the best flavour either way.

How do I get the lollies out of the moulds cleanly?

Once they’re frozen solid overnight, briefly warming the outside of the moulds releases them. Dip the moulds in warm (not hot) water for a few seconds, or run them under the warm tap, then gently ease the lollies out by the sticks without yanking.

If they resist, give them another few seconds rather than pulling hard, which can snap the stick or tear the lolly. Work quickly once they’re out, since they soften fast. Have your melted chocolate and sprinkles ready before you unmould.

How do I do the chocolate coating?

Melt the milk chocolate gently, either over a pan of simmering water or in short bursts in the microwave, stirring so it doesn’t seize or burn. Then either dunk each frozen lolly in or drizzle the chocolate over, and scatter the sprinkles on immediately.

The lollies are so cold that the chocolate sets almost instantly into a crisp shell, so add the sprinkles the second the chocolate is on or they won’t stick. Bashed pistachios are lovely for a nuttier, more grown-up finish, echoing the pistachio topping on feta filo turnovers.

Can I make them ahead, and what other fruit works?

They’re a brilliant make-ahead, since they need the overnight freeze anyway and keep for up to a couple of weeks in the freezer, stored in their moulds or flat in an airtight container. Add the chocolate and sprinkles just before serving so the shell stays crisp.

Very ripe raspberries, mango or peach all purée and freeze well in place of the strawberries, keeping the same rose water lift. For another quick, fruit-forward frozen pud, banoffee fro-yo tart works on the same briefly-frozen idea.