An ode to darioles

An ode to darioles
moulds
that are sold
in stores
by women
with Clarins filled pores
lined with suet and flour
filled with meat
steam 1 hour
bake til gold
serve whole.

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I love my dariole moulds… can you tell? I first bought them to make a Lamb Shank Pudding recipe from August 2012 issue of ABC delicious magazine. Now I use them not only for savoury puddings but for individual sweet steamed puddings and as a mould for presenting fancy mounds of rice and couscous.

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