Mary Berry Devils On Horseback

Mary Berry Devils On Horseback

These nearly caused a family squabble at Christmas. I popped a tray of them in the ovenโ€”thinking โ€œjust a few to nibbleโ€โ€”and they vanished before the turkey had even made it to the table. My brother-in-law tried to act like he hadnโ€™t eaten four, but the greasy evidence was right there on his napkin.

To be honest, I wasnโ€™t expecting much from such a simple comboโ€”just bacon and prunes, right? But the way that salty crispness wraps around the sticky-sweet inside? Itโ€™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 thatโ€”and why Maryโ€™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 contrastโ€”the snap of bacon against the lush, chewy fruitโ€”is everything.

What surprised me? The prunes donโ€™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 canapรฉ instead of a retro party throwback.

INGREDIENTS + WHY THEY MATTER

  • Smoked streaky bacon (very thin) โ€“ Thin is crucial here. Thick rashers wonโ€™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 โ€“ You want chewy, sticky, not dry or crumbly. The โ€œsoft-driedโ€ bit matters. I once bought the cheaper, shrivelled onesโ€”they tasted flat and almost sour.

Want to Change It Up

Iโ€™ve tested a few cheeky twists when Iโ€™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 crispnessโ€”itโ€™s not bacon, but itโ€™s shockingly tasty.
  • Date swap: Medjool dates work beautifully if you donโ€™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 itโ€™ll melt and leak.
  • Gluten-free: Naturally soโ€”no swaps needed.

Mistakes Iโ€™ve Made (And How to Avoid Them)

What Went WrongWhy It HappensHow to Fix It
Bacon didnโ€™t crisp upUsed thick rashersAlways use very thin streaky bacon
Prunes dried out and splitOvercooked, especially under grillKeep an eye, and turn halfway through
Bacon unwrapped mid-bakeWrapped too loosely or wrong angleWrap snugly, seam-side down, or use a cocktail stick

How To Make Mary Berryโ€™s Devils on Horseback

  1. Preheat the oven to 220ยฐC (200ยฐC fan) / 425ยฐF / Gas 7. Or fire up the grill to medium-high.
  2. Halve each rasher of bacon widthwaysโ€”this helps it wrap tightly without bulk.
  3. Slice each prune lengthwaysโ€”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: 2โ€“4 minutes per side, just until bacon is golden and crisp.
  6. Serve warm. Theyโ€™re not worth eating cold, in my opinion.
Mary Berry Devils On Horseback
Mary Berry Devils On Horseback

Tips from My Kitchen

  • I use a foil-lined tray and a wire rackโ€”lets the bacon crisp underneath too.
  • If you’re making lots, keep the first batch warm in a low oven around 100ยฐC.
  • A tiny dab of honey on top before baking? Next level. Just a little, or itโ€™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 180ยฐC for 5โ€“7 minutes works best. Air fryer is great too. Microwave? Itโ€™ll warm them up, but youโ€™ll lose the crunch.
  • Serve with: A cheese board, crisp salad, or honestlyโ€”on their own with a glass of fizz.

FAQs โ€“ 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 youโ€™re going for.

Q: Can I add cheese inside the prune?
A: Absolutely. Stilton is classic. Brie or goatโ€™s cheese also goodโ€”just be cautious with quantity, or itโ€™ll melt out.

Try More Mary Berry Recipe:

Mary Berry Devils On Horseback

Course: AppetizersCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

55

kcal

These vanished before dinnerโ€”salty, crisp bacon and sweet prunes are wildly addictive. One tray was nowhere near enough.

Ingredients

  • 12 slices smoked streaky bacon (very thin)

  • 12ย soft-dried pitted prunes

Directions

  • Preheat oven to 220ยฐC (200ยฐC fan) / 425ยฐF or Gas 7, or heat grill to medium-high.
  • Cut bacon slices in half widthways.
  • Slice prunes lengthways.
  • Wrap each piece of prune with bacon, seam-side down.
  • Roast for 10 minutes, turning halfway, or grill 2โ€“4 minutes per side until crisp.
  • Serve warm.

Notes

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