Traditional highly decorated earthenware moulds like this used to be part of a bride’s trousseau in parts of Europe, and would be given along with the family kugelhopf recipe.
The moulds would be hung as kitchen ornaments when not in use. And here is a fine example that is about to add adornment to a little kitchen here in mid Wales.
Just like the traditional kugelhopf, the Welsh speckled bread that is Bara Brith was originally made for special occasions such as Harvest, Easter and Christmas.
And just like many a kugelhopf, this yeasted bake incorporates beaten egg, mixed spice, dried fruit and mixed peel.
So why not, for a change, bake this celtic classic in a kugelhopf kind of way?