Devils on horseback

Dish of prunes or dates wrapped in bacon

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Devils on horseback" – news · newspapers · books · scholar · JSTOR (January 2013) (Learn how and when to remove this message) Devils on horsebackBacon-wrapped, almond-stuffed datesCourseHors d'oeuvre or small savoury dishPlace of originUnited KingdomMain ingredientsDried fruit (especially dates), chutney, bacon  Media: Devils on horseback Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional form of the dish is made with a pitted date and bacon, but prunes are also used, usually steeped in brandy or some other liqueur. These are then fried or baked in the oven and quite often served on toast, with chutney and mustard. The origin of the name "devils on horseback" is unclear. The Oxford English Dictionary states they are "Probably so called on account of being typically served very hot", and gives the earliest reference to 1885, in American agricultural magazine The Country Gentleman. Another source states that there are "a surfeit of theories", but dates the idea (as a refinement of the oyster in bacon combination) to 1800. One recurring suggestion fancifully suggests the name derives from "Norman raiders (who) would ride into towns wearing rashers of bacon over their armour to scare villagers". However the earliest mention of this is from 2008, while the dish itself dates from the 19th century, itself 800 years after the Norman Conquest. Recipes vary, but in general they are a variation on angels on horseback (bacon wrapped oysters), made by replacing oysters with dried fruit. There are many variations on the basic concept of a bacon-wrapped prune, stuffed with cheese, almonds, or other foods. Devils on horseback are commonly served as part of a Christmas feast.[citation needed]

These bite‑size morsels hit the sweet‑salty sweet spot that makes them instantly addictive, which is why they have become a Christmas staple in many British homes. The heat of the bacon contrasts with the caramel‑rich dates or brandy‑soaked prunes, creating a flavour that cuts through the richness of roast turkey and buttery side dishes. They are also conveniently finger‑friendly, letting guests mingle while nibbling without needing cutlery – a practical perk for busy holiday gatherings. Their dramatic name adds a touch of whimsy to the spread, sparking conversation and making the starter course feel a little mischievous, perfect for the festive spirit.

When shopping for devils on horseback, choose Medjool dates for a plump, juicy centre; they hold their shape better than smaller varieties when wrapped in bacon. If you prefer prunes, look for the larger, pitted ones and soak them briefly in a splash of brandy or orange liqueur for extra depth. Opt for thin‑cut streaky bacon – it crisps quickly without overwhelming the fruit. For a twist, try pancetta or smoked prosciutto, but keep the slice thin to avoid sogginess. Finally, pick a good-quality wholegrain or sourdough toast as a base; it adds texture and absorbs any excess grease, keeping the snack tidy for guests.

To keep devils on horseback piping hot throughout the party, line a baking tray with parchment and arrange the bites in a single layer, then bake at 200°C for 12‑15 minutes until the bacon is crisp. For a quicker method, pan‑fry them in a hot skillet, turning frequently to avoid burning. While they’re still warm, drizzle a thin line of wholegrain mustard or a dollop of chutney on the side – the heat will melt the flavours together. If you need to hold them for a while, place the tray in a low oven (about 80°C) and cover loosely with foil; the bacon stays crisp and the fruit stays soft without turning soggy.