I usually count on people eating 4 or 5 depending if there’s any other food to eat. They can be made in advance and frozen, then cooked from frozen in the oven.
- Cut a slice of streaky bacon in half
- Using a knife blade carefully stretch out the bacon as though you are buttering bread
- It should now be much thinner and about the same length as the original slice
- Place the prune at one end and roll up
- Put on a tray with the loose side on the bottom
- Cook in a hot oven (400ish) for 12 – 15 minutes until the bacon is cooked
- Allow to cool for a few minutes before serving
It’s traditional to stuff the prune with an almond, but I’m always a little freaked out eating them, thinking the stone’s been left in.
If you can make that you can make this:
- Wrap dried apricots in the bacon to make angels on horseback
- Wrap half a fresh fig topped with a thin smear of goat cheese in bacon for a fresher take on the classic
This recipe originally appeared in a Hallowe’en post with frozen cantaloupe martinis and a tale of costume theft.