Re-Imagining the Lollygobblechocbomb.

The Lollygobblechocbomb lives on.

Being born in the 60s wasn’t as great as people think. For a start it means that I’m now getting close to being 50 years old, on the outside only I hasten to say, on the inside I’m still in my early 20’s.

The swinging part of the sixties certainly passed my family by.  Life was mostly pedestrian, in both senses of the word, It also seemed to be almost entirely knitted out of four ply Bri-nylon, in beige.

Long cold winters were filled with stews, mittens on strings and wishing we had central heating, summers were endless hot days in the park and hoping the ice ream van would come to our street after tea. If he came before tea, forget it! From the ice cream man my treat of choice was always a lolly. I’d get a cider lolly, a shandy lolly or perhaps a lemonade one.

Friends would choose a cone with a flake, or if they had the money a Screwball, a plastic cup of ice cream with a bubblegum ball at the bottom. The choice of sauce was red or chocolate, and you could also get crushed nuts, insert your own joke here!

If the ice cream van didn’t come, and my Mum had collected her Family allowance we might get a trip to the newsagents to choose a frozen treat. Sometimes it was a block of neapolitan ice cream wrapped in newspaper to bring home and squeeze in the ice box for tea, but sometimes we got to buy our own special delight.

My Mum always chose a choc ice, someone would get a Zoom, someone else might choose a Mivvi or a Fab but I always went for a Lollygobblechocbomb.

So it is the Lollygobblechocbomb I have decided to make for The August and September round up of Bloggers scream for Ice cream.

I decided not to make this on a stick but to make small individual portions of a desert that contained all the elements of a Lollygobblechocbomb in homage to the greatest ice lolly ever.

I made a strawberry sorbet using this recipe from Allrecipes.co.uk I chose to use this recipe as it contains a little cornflour which makes for a slightly smoother texture. This is closer to the original outer layer of the lolly as I recall.

Once finished I used four pudding moulds to put the dessert together. As well as the strawberry sorbet, you will also need hundreds and thousands and a small twirl bar.

Sprinkles in the bottom of the mould.

• Sprinkle the base of the mould generously with hundreds and thousands.
• Place a scoop of sorbet into the base of the mould and press down well.
• Cut each Twirl finger in two. Stand this into the sorbet.
• Pack more sorbet around the chocolate bar.
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• Make sure the mould is well filled.
• Cover the mould with cling film and re freeze for another couple of hours.
• Dip the mould briefly into warm water, invert the mould and serve to Oohs and AAhs.
• Eat quickly, although that shouldn’t be hard.
• Sauce and crushed nuts anyone?
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