A pudding mould is a shaped vessel used to give puddings, jellies, and similar desserts their finished form. Moulds range from simple rounded bowls to fluted metal or decorative ceramic designs that imprint pattern and detail onto the turned-out dessert. The interior is usually lightly oiled or rinsed with cold water so the set pudding releases cleanly, and metal moulds for steamed puddings come with lids or covers to keep water out. Beyond traditional boiled and steamed puddings, moulds shape blancmanges, panna cotta, ice-cream puddings, and savoury aspics. Choosing the right size matters: too large a mould leaves a squat pudding, too small risks overflow, so recipes usually specify the mould’s capacity to guarantee the intended proportions and presentation.