A 19th century sycamore flummery mould with carved flower  decoration on a tiered stem base.
Flummery was a popular 18th & early 19th century dish, a recipe from The Experienced English Housewife by Elizabeth Raffled 1769,  
saying that it contains bitter, sweet almonds, rose water/ calfs foot stock - which is drained through a piece of muslin and mixed with loaf sugar and thick cream.
It measures 30.5cm w x 10cm d x 7cm h.