Devils on Horseback

By Craig Claiborne and Pierre Franey

Total Time
15 minutes
Rating
4(24)
Notes
Read community notes

Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.

Featured in: FOOD; SAVORING SAVORIES

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:16 devils on horseback
  • 16pitted prunes
  • About 2 tablespoons hot chutney
  • 8slices lean bacon
  • 16rectangles buttered toast (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

160 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to high (500 to 525 degrees).

  2. Step 2

    Stuff each prune with an equal portion of hot chutney.

  3. Step 3

    Cut each slice of bacon crosswise in half. Wrap each prune with half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped prunes on a rack and place in the oven. Bake 8 to 10 minutes, or until bacon is crisp. Drain on paper towels and serve hot, each prune on a rectangle of toast.

Ratings

4 out of 5
24 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Gillian

Great success. Used toaster oven. 450 was fine. Rack with cookie sheet under covered in foil to catch grease. Think about 12 mins. maybe less, but bacon was well done and adhered to prune perfectly, with toothpick. Didn't need toasts - in fact removed them from plate once i saw they were a nuisance.

Juliet

I make these as an appetiser (always popular) but instead of prunes I use pitted Medjool dates. Sometimes I stuff each date with one blanched, raw almond.

Gillian

Great success. Used toaster oven. 450 was fine. Rack with cookie sheet under covered in foil to catch grease. Think about 12 mins. maybe less, but bacon was well done and adhered to prune perfectly, with toothpick. Didn't need toasts - in fact removed them from plate once i saw they were a nuisance.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

Trending on Cooking

Cooking Guides