Historical information

This type of mould was commonly used in the late 19th and early 20th centuries, especially in British and European households, where steamed puddings were a popular dessert.
It was widely used before modern ovens with consistent temperature control became commonplace.
This is a traditional steamed pudding mould, used to prepare bread pudding, suet pudding, or steamed cakes.
The central tube allows for more efficient heat distribution, ensuring even cooking throughout the dense pudding mixture.
Typically used in water baths (bain-marie) or steamers, placed in a pot of boiling water for slow and even cooking.

Physical description

This is a vintage metal bread pudding steam mould, consisting of a cylindrical metal container with a fitted lid and an internal central tube to aid in even heat distribution. The key features include:

A round metal basin with a slightly tapered shape, designed to hold the pudding mixture.
A removable metal lid with a handle for easy lifting.
A central tube (chimney-like structure), which helps ensure even cooking by allowing steam or heat to circulate through the center of the pudding.
The metal surface shows signs of age, rust, and patina, indicating long-term use.