Drunk spanish devils on horseback

Name: Drunk spanish devils on horseback
Yield: Makes 30
Cuisine: British recipes
Ingredients: 30 stoned prunes; 30 whole salted almond; 30 small fresh thyme sprigs; 200ml dry oloroso sherry; 15 streaky bacon rashers, in half; Cocktail sticks

Easy
December 2015

Easy
December 2015

Makes 30
Hands-on time 15 min, oven time 10 min, plus overnight macerating

If you want to get ahead of the game, these sherry-soaked, stuffed prunes are the recipe for you.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 58kcals
Fat: 3.8g (0.9g saturated)
Protein: 3g
Carbohydrates: 2.1g (2g sugars)
Fibre: 0.4g
Salt: 0.4g

Nutrition: per serving

Calories: 58kcals
Fat: 3.8g (0.9g saturated)
Protein: 3g
Carbohydrates: 2.1g (2g sugars)
Fibre: 0.4g
Salt: 0.4g

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Ingredients

30 stoned prunes
30 whole salted almond
30 small fresh thyme sprigs
200ml dry oloroso sherry
15 streaky bacon rashers, in half
Cocktail sticks

30 stoned prunes
30 whole salted almond
30 small fresh thyme sprigs
200ml dry oloroso sherry
15 streaky bacon rashers, in half
Cocktail sticks

Method

Stuff the prunes with 1 whole salted almond and a small fresh thyme sprig each. Soak in sherry overnight, covered, somewhere cool.
When ready to cook, remove the prunes from the sherry and wrap each one in a bacon rasher, securing with a cocktail stick.
Heat a grill to high, then arrange the wrapped prunes on a foil-lined baking sheet, spaced. Grill, turning once, for 8-10 minutes until the bacon is crisp and cooked through. Serve

Method

Stuff the prunes with 1 whole salted almond and a small fresh thyme sprig each. Soak in sherry overnight, covered, somewhere cool.
When ready to cook, remove the prunes from the sherry and wrap each one in a bacon rasher, securing with a cocktail stick.
Heat a grill to high, then arrange the wrapped prunes on a foil-lined baking sheet, spaced. Grill, turning once, for 8-10 minutes until the bacon is crisp and cooked through. Serve