|1||bread — white, sliced|
|1||onion — finely chopped|
|500 g||beef mince|
|15 ml||curry powder|
|125 ml||raisins — seedless|
|1||eggs — beaten|
|salt and freshly ground 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.
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.