Drunken devils on horse­back

The Observer Food Monthly - - Contents - Nigella Law­son

Makes 24

ready-to-eat, stone­less dried prunes 24 ar­magnac 90ml Amer­i­can-style ba­con rash­ers 12 (see note) or 24 thin slices of pancetta

 Direc­tions

The day be­fore your party, soak the prunes in the ar­magnac in a cov­ered bowl.

On the day, pre­heat the oven to 200C/gas mark 6.

On a board, spread out a rasher of ba­con and cut in half hor­i­zon­tally to give 2 shorter pieces, or use a whole pancetta slice. Then take a soaked prune from your bowl and roll it up in one of the half pieces of ba­con, or a pancetta slice, se­cur­ing it with a cock­tail stick. Re­peat this process with the re­main­ing prunes, wrap­ping each in ba­con, and place them on a lined bak­ing sheet.

Cook the drunken devils in the oven for 10-15 min­utes, then let them cool a lit­tle, to avoid burnt fingers and mouths, be­fore plat­ing them up to serve.

Note: These 24 prunes use up ex­actly 1 x 200g packet of Os­car Mayer Amer­i­can-style ba­con or use thin-cut rind­less streaky ba­con.

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