There really is no end to the number of uses you could find for a collection of dariole moulds. Traditionally used for castle puddings, they can be used to mould any small cake or pudding, especially very rich ones. They're also perfect for moulding simple and tasty individual mousse recipes. Moulded servings of summer berries, salmon, mushrooms or spinach are all easy and popular treats. Alternatively you could use them for individual servings of jellies, ice creams or creme caramel. Or try using them to mould small portoions of rice or potatoes.... All moulds are crafted from our signature anodised aluminium with a naturally easy release surface. Lightly greasing the anodised body will help to guarantee that your bakes will slide out with ease. Handcrafted in Birmingham, England. Exceptionally strong, professional grade materials. Heat spread technology - the special alloy core used in our bakeware spreads heat fast and evenly, producing perfect baking in a reduced time.