To be honest I had no idea what a Darioles is (or was) let alone the mould in which to make them. I ran across a reference to them when researching a project I have in mind for 2007 over on SpittoonExtra.
According to Good Things In England by Florence White (Amazon.co.uk £12) ‘dariole’ is not only one of the oldest words in the English language but also the oldest of which we have any knowledge.
It comes to us from the East, a dariole originally meant ‘something made in a dairy’…. a dariole being a custard baked in a pastry. But in days gone by there was no tin used, the crust was raised and formed the ‘coffin’ or case for the custard. The tins were named after these custards not the custards after the tins. Darioles are mentioned in out earliest English cookery books.
But it was only after an hunt around various internet merchants that I found exactly what they look like. Little pudding tins basically. A French company sells six non-stick dariole pans or babas pans for just over 30 euros that can be shipped to the UK. But there is also Abbode Cookware that lists two different sizes – £1.75 for small, £2 for large.