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Pour the milk and double cream over the honey nut cornflakes and leave to sit for 1 hr until the cornflakes are completely soggy and the milk has a cereal flavour. Pour the liquid through a sieve into a jug, leaving behind the cornflakes – you should get about 350ml liquid (don’t force the cornflakes through otherwise your lollipops will be cloudy). Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
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