Devils on Horseback

Devils on Horseback—savory bacon-wrapped prunes with optional fillings. A classic English hors d’oeuvre dating back to the early 1900s!

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Prep Time 5

Cook Time 15

Soak Time 30

Total Time 30

Course Appetizer, Hors d’Oeuvres, Snack

Cuisine English

Servings 24 Devils

Equipment

24 Toothpicks
Normal Kitchen Utensils

Ingredients

24 Prunes
12 Slices Bacon Roughly 6 Oz.
24 Almonds (Optional)
1/2 C Chutney (Optional)
1/2 C Brandy (Optional)
Dijon Mustard for Dipping (Optional)

Instructions

If using wood toothpicks, soak them for at least half an hour to help prevent burning in the oven.
Soak the prunes in water or the (optional) brandy for 10 minutes to help soften them up.
24 Prunes, 1/2 C Brandy
Once soaked, preheat your oven to 400 degrees F.
Drain and pat the prunes dry.
This is especially important if using brandy, which is flammable. You want to let the alcohol evaporate off as much as possible to reduce risk of flare ups.
Cut the strips of bacon in half widthwise. You should only need half a strip per prune.
Note: if your prunes are smaller than the width of your bacon strips, you might need to additionally cut the bacon strips in half lengthwise. You want some of the prune to show after being wrapped in the bacon.
12 Slices Bacon
(Optional) step: stuff each prune with an (optional) almond or some of the (optional) chutney.
24 Almonds, 1/2 C Chutney
Wrap each prune in a piece of bacon, securing the bacon by pushing a toothpick all the way through both sides of the bacon and prune.
Place the wrapped prunes on a baking sheet and bake for 15-20 minutes, until the bacon is crisp. If you soaked them in brandy, watch carefully for flare ups while cooking.
Flip the devils halfway through baking.
Once the bacon is crisp, remove the devils from the oven. Let them cool a few minutes before serving.
Consider serving with chutney on the side as a dip.
I like to serve them topped with some toasted slivered almonds. I'm too lazy to stuff them, but they are so good with almonds.

Notes

Note: the idea to soak these in brandy likely came in the middle of the century, a few decades after the original dish was created.

These devils are pretty rich – sweet and fatty. I recommend serving them with a Dijon or stone-ground mustard on the side, or warm bleu cheese dip. Anything to cut through that sweetness and richness.

Keyword Almonds, Bacon, Bites, Brandy, Prunes, Savory, Sweet, Toothpick

The Original Devils on Horseback: A Timeless Party Classic

Devils on Horseback may sound mysterious, but these bacon-wrapped bites are one of the simplest and most delicious hors d’oeuvres you can serve. With just two ingredients—prunes and bacon—this dish delivers the perfect balance of sweet, smoky and savory. The prunes turn lusciously soft, while the bacon crisps up beautifully. You can soak the prunes in water or brandy before wrapping them for extra tenderness, and if you want a little surprise inside, a toasted almond or a spoonful of chutney makes a great addition.

A British Classic with a Rich History

Devils on Horseback first appeared in England in the early 1900s. The exact year is unclear, but they gained popularity in the first decade of the 20th century. While the true origin remains debated, they were likely inspired by their seafood-based counterpart, Angels on Horseback, which featured oysters wrapped in bacon. Some sources suggest that English chefs created Devils on Horseback as a more affordable, meatier alternative for entertaining guests. The dish quickly spread, becoming a staple at cocktail parties, holiday gatherings, and afternoon teas.

Simple Ingredients, Big Flavor

The beauty of Devils on Horseback lies in their simplicity. When prunes and bacon come together, the flavors intensify in the best way. The natural sweetness of prunes plays off the salty, smoky richness of the bacon, creating an irresistible bite. Soaking the prunes beforehand softens them and can add an extra depth of flavor—brandy for a boozy kick or warm water for a subtler touch. If you want to take it up a notch, stuffing the prunes with almonds adds crunch, while chutney introduces a tangy contrast.

I will say that this is a rich appetizer, due to the sweetness of the prunes and the fattiness of the bacon. For that reason, I highly recommend serving it with a dip like chutney or Dijon mustard. Maybe even a stone-ground mustard or a Dijonnaise. My favorite dip, by far, is a warm bleu cheese dip, which I serve with my favorite version of this recipe: Devils on Horseback with Dates and Bleu Cheese.

Perfect for Any Occasion

These little bites shine at any event. Whether you’re hosting a holiday dinner, a game night, or a fancy cocktail party, Devils on Horseback will be a crowd-pleaser. Serve them fresh out of the oven, while the bacon is crisp and the prunes are warm and caramelized. Pair them with a sharp cheese plate, a glass of sherry, or even a light salad for contrast.

Devils on Horseback are a classic worth bringing back. Give them a try and watch them disappear from the plate!

More Bite-Sized Favorites to Try

If you need more small snacks, you might also enjoy my Buckeyes for a sweet treat, or Sardine Rillettes for another savory, spreadable bite. These recipes offer variety while keeping things easy and impressive for your guests.

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Devils on Horseback (England, 1900s)