Devils on horseback

IMG_2517 (1) (2000x1333)Christmas is almost with us and I’ve been busy this week preparing and baking some of my family’s Christmas favourites. I offer two canapés today for you to try – devils on horseback and cheese biscuits.

You will find many more of my Christmas recipes on Cook this Week on the Fairfax Media’s website

Devils on horseback are an old-fashioned canapé or savoury. Nevertheless they are just as delicious today and are certain to disappear quickly when you produce them. We traditionally have them every year on Christmas Eve and the men in particular really like them. I enjoy them too and find them easy to make. I buy the thinly sliced streaky bacon from a butcher or delicatessen.

I usually prepare the devils a week or two before Christmas and have them ready in the freezer. Defrost them in the fridge before cooking.

Photography by Sophie Harper


  • 24 soft prunes, pitted
  • 12 rashers streaky bacon, thinly sliced
    Optional stuffing
  • 100 g walnuts, lightly toasted and chopped
  • 2 tablespoons mango chutney



  1. Fill the prunes with a teaspoon of the walnut and mango mixture if desired.
  2. Remove the rind from the bacon and cut the rashers in half if long. Flatten each half-rasher on a board with the back of a spoon or rolling pin. It is a good idea to partly cook the bacon in a frying pan or the oven first, but not essential.
  3. Wrap the bacon strips around the prunes, you may need to trim the bacon further if it is very wide or too long. Secure with a toothpick if needed. Keep the devils in the fridge or freezer until needed. If frozen defrost them in the fridge before baking.
  4. Bake in a hot oven 200C for about 10 minutes until the bacon is crisp. Serve hot as a canapé.


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