Stoned Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is a very old Lancashire dish. You need a step-ladder in the kitchen to make it and a lot of newspaper on the floor.


  • 1 leaf gelatine
  • 1 pint (600 ml) double cream
  • Caster sugar
  • Vanilla essence
  • 3 tablespoons apricot jam
  • 1 wine-glass medium-dry sherry
  • Grated rind and juice 1 lemon


Soak the gelatine in half a cup of water and dissolve over a low heat. Boil the cream for a few minutes with a little sugar, the melted gelatine and a few drops of vanilla essence.

Cover the bottom of a deep glass dish with the apricot jam, sherry, lemon juice and a little grated rind. When the cream has cooled a little, pour it into this dish from as great a height as you can. Let it stand overnight in a cool place before using. In the morning the cream will be all bubbly.