Bobotie Yorkshire Puddings with Gravy

**Prepare the Bobotie:** Preheat oven to 180°C (350°F). Heat a pan and brown the ground beef. Drain any excess fat.

Add the onion and garlic to the pan and cook until softened. Stir in the curry powder, turmeric, dried apricots, raisins, grated apple and chutney. Mix well.

Squeeze excess milk from the soaked bread, add it to the pan, and mix thoroughly. Stir in the beaten egg, salt and pepper.

Pour the bobotie mixture into an ovenproof dish or individual ramekins. Press bay leaves into the mixture.

For the topping: whisk together milk and egg and pour evenly over bobotie

Bake for 20-25 minutes, or until golden brown and set.

**Make the Yorkshire Puddings:** Preheat oven to 220°C (425°F). Place the muffin tin in the oven with the vegetable oil in each hole to heat up.

In a bowl, whisk together the flour, eggs, milk, water, and salt until smooth. Let the batter rest for at least 15 minutes.

Carefully remove the hot muffin tin from the oven. Working quickly, pour the batter into the hot oil-filled holes, filling each about 2/3 full.

Bake for 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown. Do not open the oven door during baking!

**Prepare the Gravy:** While the bobotie and Yorkshire puddings are baking, make the gravy. Melt the butter in a saucepan over medium heat. Add the chopped onion and cook until softened.

Stir in the flour and cook for 1 minute, stirring constantly to form a roux.

Gradually whisk in the beef stock and red wine (if using), ensuring there are no lumps. Add the Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, or until the gravy has thickened. Season with salt and pepper to taste.

**Assemble and Serve:** Once the Yorkshire puddings and bobotie are ready, carefully remove them from the oven.

Fill each Yorkshire pudding with a generous portion of the bobotie mixture. Drizzle with the prepared gravy. Serve immediately.