Every family makes this differently. Ours leans sweet — the apricot jam and sultanas are not negotiable, whatever anyone tells you.
Ingredients
For the mince
- 2 slices white bread crusts removed
- 250 ml milk
- 2 tbsp butter
- 2 onions finely chopped
- 2 cloves garlic crushed
- 1 kg beef mince
- 2 tbsp mild curry powder
- 1 tsp turmeric
- 2 tbsp apricot jam
- 2 tbsp fruit chutney
- 1 tbsp white wine vinegar
- 75 g sultanas
- 1 tsp salt
For the topping
- 2 eggs
- 250 ml milk reserved from soaking the bread
- bay leaves a few
- salt and pepper to taste
Method
Make the filling
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Heat the oven to 180°C. Soak the bread in the milk and set aside.
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Melt the butter in a large pan and fry the onions gently until soft and golden, about 10 minutes. Add the garlic for the last minute.
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Turn the heat up, add the mince and brown it well, breaking up any lumps.
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Stir in the curry powder and turmeric and cook for a minute until fragrant.
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Squeeze the milk out of the bread and keep that milk for the topping. Crumble the bread into the pan.
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Add the jam, chutney, vinegar, sultanas and salt. Stir well and take off the heat.
Assemble and bake
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Pack the mixture into a greased ovenproof dish and level the top.
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Beat the eggs into the reserved milk, season, and pour over the mince.
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Tuck the bay leaves into the custard so they stand up slightly.
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Bake for 45 to 55 minutes, until the topping is set and lightly browned. Rest for 10 minutes before serving.