A flavoured edible liquid formulation comprises 2550% of a first oil with a solid fat content, 0.1-2.0% stabiliser, 2-30% microfine ingredient selected from salt and/or sugar, 5-44% starch, and flavouring. The formulation may include 2-10% of a second oil with very high saturate and unsaponifiable fat content, which may be shea oil. The first oil may be a fractionated palm oil with high solid fat content selected from or blended from, alone or in combination: palm stearin and/or olein, sunflower oil and/or rapeseed oil. A method of making the formulation is also disclosed including mixing the ingredient together at a temperature of between 15 and 30oC. The advantage is a shelf-stable formulation that when squeezed or poured from a bottle or pouch has a creamy texture similar to double cream and is perceived more favourable by a consumer than a dried alternative.
