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.
- 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.
