“When I was researching in Tunisia, it was outrageously hot, and this recipe is inspired by some of the street vendors who were really embellishing the concept of a lollipop – here’s my fruity version. ”
Tip the rice pudding into a blender and whiz until super-smooth. Pour half into a bowl, then divide the rest between your chosen lolly moulds and freeze. Hull the strawberries, then blitz in the blender (give it a quick rinse first) with the rose water until smooth. Stir half into the rest of the rice pudding, then, once the first layer is firm, gently pour into the moulds. Poke in the lollipop sticks and freeze again. Once the second layer is firm, pour in the rest of the strawberry mixture and freeze overnight. To serve, remove from the freezer and gently ease from the moulds. Gently melt the chocolate, then dunk the lollipops in or drizzle with the melted chocolate and finish with your favourite sprinkles.