MAKES 2 SMALL BOBOTIES PREPARATION: 10 MIN BAKING: 20 MIN
¹⁄₃ of the veggie curry 1 slice bread, soaked in milk 15ml (1T) chutney or apricot jam generous handful chopped almonds and raisins or dried fruit bay leaves
180ml (¾c) milk 2 eggs salt and pepper
1 banana, halved lengthways (optional)
tomato-and-onion sambal chutney desiccated coconut (optional)
Grease an ovenproof dish with nonstick spray. Preheat the oven to 180°C. 1 Mix the veggie curry with the bread, chutney or jam, almonds and raisins or dried fruit. Transfer to the prepared dish then press one or two bay leaves into the top (it can be frozen like this).
2 Egg custard Whisk the milk and eggs together, season with salt and pepper and pour over the curry mixture. Leave to absorb.
3 To finish Put the banana halves on top (if using) and bake for about 20 minutes or until the custard has set.
4 To serve Serve with tomato-and-onion sambal, chutney and desiccated coconut (if using). (Turn over)