Makes 24
ready-to-eat, stoneless dried prunes 24
armagnac 90ml
American-style bacon rashers 12 (see note) or 24 thin slices of pancetta
The day before your party, soak the prunes in the armagnac in a covered bowl.
On the day, preheat the oven to 180C fan/gas mark 6.
On a board, spread out a rasher of bacon and cut in half horizontally to give 2 shorter pieces, or use a whole pancetta slice. Then take a soaked prune from your bowl and roll it up in one of the half pieces of bacon, or a pancetta slice, securing it with a cocktail stick. Repeat this process with the remaining prunes, wrapping each in bacon, and place them on a lined baking sheet.
Cook the drunken devils in the oven for 10–15 minutes, then let them cool a little, to avoid burnt fingers and mouths, before plating them up to serve.
Note: If you can’t find American-style bacon, you can use rindless streaky bacon and roll the slices out to make them thinner.
From Nigella Christmas by Nigella Lawson (Vintage, £26). To support The Guardian and Observer, order your copy at guardianbookshop.com. Delivery charges may apply.
.png?w=600)
