A late 18th/ early 19th century sycamore flummery mould with carved flower and leaves to inside.
Flummery was a popular 18th century dish, a recipe from The Experienced English Housewife by Elizabeth Raffled 1769, says it contains bitter, sweet almonds, rose water/ calfs foot stock - which is drained through a piece of muslin, loaf sugar and thick cream. It could also be used as a butter mould, turned from one piece of wood,
 
It measures 16cm w x 7cm h.