Vanilla Plum Swirl Pudding Pops

Ice cold pops are always a good sign on a hot summer day. Tasty and refreshing, these are easy to make, even for a newcomer like me. I went out a bought some ice pop molds at my local grocery store and proceeded to create wonderful swirls on the stove top.

Vanilla Plum Swirl Pudding Pops
Shopping List: granulated sugar, cornstarch, vanilla bean, milk, brandy, eggs, salt, plums, and lemon juice.

To make the pudding, give the sugar, cornstarch, and vanilla bean a quick whisk in a saucepan. Pour in the milk (omit the brandy if you're going alcohol-free) and cook over medium heat. Keep stirring with the whisk until the mixture starts to steam.

In a separate bowl, whisk the eggs and salt together. Slowly pour in half of the hot milk mixture and whisk constantly. You don't want to cook the eggs too quickly, if you do, you'll end up with scrambled eggs! Pour the egg mixture back into the saucepan, whisking over medium heat until it starts to get bubbly and thick. Strain through a sieve into a container, place plastic wrap on the surface, and refrigerate for at least 3 hours.

To make the plum swirl, bring the plums, sugar, and 3 tablespoons of water to a boil in a saucepan over medium heat. Simmer and stir until the plus are broken down. It should resemble the consistency of jam. Strain through a sieve into a container, stir in lemon juice, and refrigerate for at least 45 minutes.

If any of the pudding or plum instructions are holding you back, don't worry. Watch the step-by-step video here.

Here comes the fun part! Spoon the pudding into the tip of the molds, then alternate with the plum mixture. Make sure you start and end with the pudding.

Freeze until firm for about five hours. Take them out at the hottest time of day (or any time of day) and enjoy!

We loved how the vanilla pudding was a smooth and delicious base. We'd try this again with plum or another summer fruit, it would pair well with almost anything!

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Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.