Apples and Cream in a Mould

Moulded foods were extremely popular at the Victorian table, and Mrs Crocombe included a number of recipes which lent themselves to being moulded. Moulds were available in a bewildering variety of sizes, shapes and materials, and used for frozen, chilled, baked and boiled dishes. In the 21st century, when the range of moulded foods has dwindled to jelly and the occasional blancmange, it’s hard to fully appreciate why kitchens such as that at Audley