📝 About This Recipe
A quintessential British savory snack, Devils on Horseback feature sweet, plump prunes stuffed with sharp cheese and wrapped in crispy, salty streaky bacon. Traditionally served as a 'savoury' course to cleanse the palate after dinner, these morsels offer an addictive explosion of umami, smoke, and sweetness. This elevated version uses a hint of brandy and toasted almonds to transform a simple pub staple into a sophisticated cocktail party showstopper.
🥗 Ingredients
The Core Components
- 24 pieces Soft Pitted Prunes (ensure they are large and moist)
- 12 rashers Smoked Streaky Bacon (thinly sliced, halved crosswise)
- 100 grams Stilton Cheese (crumbled, or use a sharp cheddar if preferred)
- 24 pieces Whole Blanched Almonds (toasted lightly)
The Infusion and Glaze
- 4 tablespoons Armagnac or Brandy (for soaking the prunes)
- 2 tablespoons Hot Water (to dilute the soak)
- 1 tablespoon Maple Syrup (for brushing)
- 1/4 teaspoon Smoked Paprika (a tiny pinch for the glaze)
- 2 sprigs Fresh Thyme (leaves only, finely chopped)
For Serving
- 24 pieces Wooden Toothpicks (soaked in water for 10 minutes)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Place the pitted prunes in a small bowl. Pour over the brandy (or Armagnac) and the hot water. Let them macerate for at least 30 minutes to plump up and absorb the spirits.
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2
Preheat your oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper or a wire rack set over a tray for maximum crispiness.
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3
While the prunes soak, take your smoked streaky bacon rashers and place them on a cutting board. Use the back of a chef's knife to gently stretch the bacon strips slightly—this makes them thinner and easier to wrap.
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4
Cut each stretched bacon rasher in half width-wise so you have 24 shorter strips.
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5
Drain the prunes thoroughly and pat them dry with a paper towel. Reserve the soaking liquid if you want to add a teaspoon to your glaze.
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6
Carefully pry open the slit in each prune (where the pit was removed). Stuff the cavity with one toasted almond and a small nugget of Stilton cheese.
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7
Press the prune closed to seal the cheese inside as much as possible.
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8
Lay a strip of bacon flat. Place the stuffed prune at one end and roll it up tightly. The bacon should overlap slightly.
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9
Secure the bacon in place by piercing it through the center with a soaked wooden toothpick.
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10
In a tiny ramekin, whisk together the maple syrup, smoked paprika, and chopped thyme leaves.
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11
Arrange the 'devils' on the prepared baking sheet. Using a pastry brush, lightly dab the tops of the bacon with the maple syrup mixture.
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12
Bake in the center of the oven for 15-18 minutes. Halfway through, turn the prunes over to ensure the bacon crisps evenly on all sides.
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13
Remove from the oven when the bacon is deeply golden and sizzling, and the cheese is just beginning to ooze. Let them rest for 3-5 minutes before serving (the sugar in the fruit gets very hot!).
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14
Transfer to a serving platter and finish with a tiny sprinkle of flaky sea salt for that perfect sweet-salty balance.
💡 Chef's Tips
Always soak your toothpicks in water for at least 10 minutes before use to prevent them from burning in the hot oven. Stretch the bacon with the back of a knife; this 'long-back' technique ensures the bacon gets extra crispy without becoming chewy. If you aren't a fan of blue cheese, goat cheese or a sharp white cheddar are excellent, authentic alternatives. Don't overstuff the prunes, or the cheese will explode outward and burn on the tray before the bacon is cooked. For a non-alcoholic version, soak the prunes in strong black Earl Grey tea instead of brandy.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Tawny Port or a robust Sherry to complement the rich Stilton and dried fruit. Pair with a pint of British Bitter or a smoky Stout to balance the saltiness of the bacon. Arrange on a platter with fresh apple slices and walnuts for a textural contrast. These are excellent as a 'savoury' finale to a meal, served just before or in place of a traditional cheese board. Serve warm as a passed appetizer at Christmas parties or autumn gatherings.