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