Devils on Horseback

By Craig Claiborne and Pierre Franey

Total Time
15 minutes
Rating
4(24)
Comments
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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.

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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)

156 calories; 6 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; 255 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.

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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
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Comments

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.

Eric

We just made these for a dinner party tonight. We used medjool dates, stuffed with smoked almonds, wrapped with prosciutto. Then, we cut small slices of sourdough, swiped a dab of Major Grey’s chutney, and set the devils atop the chutney. They were a hit.

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.

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