• 16servings
  • 12minutes
  • 83calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, D, E
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tbsp mango chutney

  2. 1 tsp dry mustard

  3. Pinch of cayenne pepper , plus more for garnish

  4. Salt and freshly ground pepper

  5. 16 pitted dried plums (prunes)

  6. 8 bacon strips, each cut in half crosswise

  7. 4 slices of firm white sandwich bread

  8. Butter for spreading

  9. Wooden toothpicks

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425F (220C). Mix the chutney, mustard, and cayenne, seasoning to taste with salt and pepper.

  2. Make a small slit in each dried plum and stuff with a little of the chutney mixture. Wrap each with a bacon strip and secure with a toothpick. Place the wrapped dried plums on an oiled baking sheet.

  3. Bake for 1012 minutes, turning them after 5 minutes, until the bacon is crisp.

  4. Meanwhile, toast the bread. Remove the crusts, and using a 2 in (5cm) cookie cutter, cut out 12 rounds. Butter the toast rounds and top each one with a bacon-wrapped plum. Sprinkle each with a little cayenne pepper and serve warm.

  5. Variation Angels on Horseback Replace the prunes with 16 shucked oysters, and leave out the chutney. Lightly season the oysters with black pepper, then wrap a strip of bacon around each, securing it with a toothpick. Place on a baking sheet, and bake for 57 minutes, taking care not to overcook the oysters. Add a squeeze of fresh lemon juice, and serve hot.


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