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!
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.