Gimme s’mores!

As the temperature slowly goes up, we’re looking for something tasty to cool us down – and it doesn’t come much yummier than these fudgy chocolate lollies. Created by 24-yearold Matt Adlard – aka vlogger The Topless Baker (@toplessbaker) – he swears they won’t disappoint.

S’mores Chocolate Popcicles Serves 8

l 100g caster sugar l 15g cocoa powder l 4tbsp corn flour l 635ml whole milk l 2 egg yolks l 1 tsp vanilla paste l 60g 70 per cent chocolate (chopped) For the meringue: l 150g caster sugar l 3 egg whites l 3 crushed digestive biscuits

Method:

1 Whisk the sugar, cocoa powder and corn flour together in a pan. Slowly pour in about 100ml milk and the egg yolks and whisk to form a smooth paste.

2 Place the pan over a medium heat and begin adding the rest of the milk and the vanilla, whisking all the time. 3 Keep whisking until the mixture comes to a boil, then cook for a further 2 mins (this will cook the corn flour). 4 Add the chocolate to a bowl and pour the hot mixture over the top. Stir until the chocolate has melted. 5 Pour this mix into a popsicle mould, add the lollipop sticks and freeze overnight.

6 To make the meringue, whisk the egg whites on a medium speed until frothy. Add the sugar slowly and increase the speed to high, whisking until you have stiff, glossy peaks. 7 To demould the popsicles, place the mould in some warm water for 30 secs, then pull them out. 8 Dip the popsicles into the bowl of meringue, swirling it around to cover the top half, and then toast with a blowtorch. Push a few crushed digestives into the meringue as an optional topping.