Bobotie cups

Serves: 15

Preparation: 10 min

Cooking: 30 min

1 slice white bread

250 ml (1 c) milk

15 ml (1 T) oil

1 onion, finely chopped

500 g beef mince

15 ml (1 T) curry powder

20 ml (4 t) sugar

30 ml (2 T) vinegar

30 ml (2 T) chutney

125 ml (½ c) seedless raisins

Custard

1 egg, beaten

60 ml (¼ c) cream

salt and black pepper

30 g butter, melted

Preheat the oven to 180 °C and grease a 12-hollow muffin pan.

1. Soak bread in 125 ml (½ c) milk. Heat the oil in a saucepan and fry the onion until soft. Add the mince and fry until well browned.

2. Stir in the curry powder. Squeeze the milk out of the bread and crumble the soggy bread into the mince.

3. Add the sugar, vinegar, chutney, raisins and 125 ml (½ c) water to the mince. Stir and allow it to simmer for 10 minutes or until the mince is cooked and the mixture is almost dry, but still moist.

  1. Custard: Whisk the egg, cream, remaining milk, salt, pepper and butter together until well combined. Spoon the mince filling into the muffin holes and cover with the custard. Allow to stand for 5 minutes and bake for 15 minutes or until the custard has set.
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