Mary Berry Devils On Horseback

These nearly caused a family squabble at Christmas. I popped a tray of them in the oven—thinking “just a few to nibble”—and they vanished before the turkey had even made it to the table. My brother-in-law tried to act like he hadn’t eaten four, but the greasy evidence was right there on his napkin.

To be honest, I wasn’t expecting much from such a simple combo—just bacon and prunes, right? But the way that salty crispness wraps around the sticky-sweet inside? It’s magic. The first time I tried to shortcut it with thick-cut bacon, I regretted it. Flabby. Limp. Totally wrong.

Let me show you how I fixed that—and why Mary’s version is the one I keep going back to.

Why This One Works So Well

Most versions forget how important bacon texture is here. Mary uses very thin smoked streaky bacon, which crisps up just as the prune starts to bubble slightly and soften. That contrast—the snap of bacon against the lush, chewy fruit—is everything.

What surprised me? The prunes don’t need stuffing or extra seasoning. No almonds, no cheese. Just properly dried, properly sweet prunes. That restraint is what makes them feel like a posh canapé instead of a retro party throwback.

INGREDIENTS + WHY THEY MATTER

• Smoked streaky bacon (very thin) – Thin is crucial here. Thick rashers won’t crisp fast enough before the prunes overcook. I once tried pancetta slices, and they shrunk too much to wrap around.
• Soft-dried pitted prunes – You want chewy, sticky, not dry or crumbly. The “soft-dried” bit matters. I once bought the cheaper, shrivelled ones—they tasted flat and almost sour.

Want to Change It Up

I’ve tested a few cheeky twists when I’ve had extras or dietary needs pop up:

• Vegetarian swap: Use thin strips of aubergine brushed with smoked paprika and olive oil. Roast longer for crispness—it’s not bacon, but it’s shockingly tasty.
• Date swap: Medjool dates work beautifully if you don’t have prunes. Slightly richer, almost caramel-like.
• Stuffed version: A sliver of blue cheese inside the prune is outrageous in the best way. Just go easy or it’ll melt and leak.
• Gluten-free: Naturally so—no swaps needed.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Bacon didn’t crisp up	Used thick rashers	Always use very thin streaky bacon
Prunes dried out and split	Overcooked, especially under grill	Keep an eye, and turn halfway through
Bacon unwrapped mid-bake	Wrapped too loosely or wrong angle	Wrap snugly, seam-side down, or use a cocktail stick

How To Make Mary Berry’s Devils on Horseback

1. Preheat the oven to 220°C (200°C fan) / 425°F / Gas 7. Or fire up the grill to medium-high.
2. Halve each rasher of bacon widthways—this helps it wrap tightly without bulk.
3. Slice each prune lengthways—this gives a flatter base for wrapping and better bacon contact.
4. Wrap each piece of prune with bacon, seam side down.
5. Bake or grill:
   • Oven: Place on a baking tray and roast for 10 minutes, turning halfway.
   • Grill: 2–4 minutes per side, just until bacon is golden and crisp.
6. Serve warm. They’re not worth eating cold, in my opinion.

Tips from My Kitchen

• I use a foil-lined tray and a wire rack—lets the bacon crisp underneath too.
• If you’re making lots, keep the first batch warm in a low oven around 100°C.
• A tiny dab of honey on top before baking? Next level. Just a little, or it’ll burn.

Storage and Serving

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze individually on a tray, then transfer to a bag. Keeps well for a month.
• Reheat: Oven at 180°C for 5–7 minutes works best. Air fryer is great too. Microwave? It’ll warm them up, but you’ll lose the crunch.
• Serve with: A cheese board, crisp salad, or honestly—on their own with a glass of fizz.

FAQs – Real Query Answers

Q: Can I make these ahead of time?
A: Yes. Wrap them a day ahead and keep in the fridge. Bake fresh right before serving.

Q: Are prunes and dates interchangeable?
A: They are in texture, but not quite in flavour. Prunes are deeper and slightly tart. Dates are sweeter and richer. Both work, just know the vibe you’re going for.

Q: Can I add cheese inside the prune?
A: Absolutely. Stilton is classic. Brie or goat’s cheese also good—just be cautious with quantity, or it’ll melt out.

Try More Mary Berry Recipe:

• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Potato Wedges
• Mary Berry Potato Cakes
• Mary Berry Hummus Dip