Historical information

This type of mould was commonly used in the late 19th and early 20th centuries for baking steamed puddings or cakes. The central hole allows for even heat distribution. Such moulds were popular in European and Australian kitchens for making traditional desserts like steamed Christmas pudding or gelatine-based dishes. The wear and patina suggest it was well-used, likely in a domestic setting.

Physical description

The item is a two-piece metal baking mould, possibly a vintage pudding or cake mould. The top half is domed with vertical ridges and a central hole, resembling a Bundt or pudding mould. The bottom half is a flat circular base with slightly raised edges. The mould has small loops on the sides, likely for securing the two halves together. The surface shows signs of aging, including discoloration and wear.