Fancy prune skewers

Whatever you call these, devils or angels, back in the 1980s we’d fight for them as kids. This version is a little more substantial than my mother’s but I’ve certainly carried on her tradition of soaking the prunes in port or sherry overnight. I’m not sure if it was the boozy prunes or the crispy bacon that we adored so much, and I don’t really care – they’re just insanely moreish. Recipe by Fiona Hugues. Photo by Jani Shepherd/Gatherum Collectif.

  • 15 mins cooking
  • Makes 15
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  • 3 cup prunes
  • 15 16cm bamboo skewers, soaked in water to stop them burning
  • 1/4 cup tawny port, marsala wine or sherry
  • 15 long rashers streaky bacon, cut into 8cm lengths (you need 1 length for each prune)


  • 1
    Place prunes in a bowl and pour over the liquor. Cover in plastic wrap and leave to sit overnight. Soak skewers in water overnight.
  • 2
    Next day, wrap each prune in a piece of streaky bacon and pierce at the overlap with a bamboo skewer. Place three wrapped prunes at one end of each skewer.
  • 3
    Lay skewers on a baking tray lined with baking paper and refrigerate until 30 minutes before serving.
  • 4
    When you are 30 minutes away from serving, preheat oven to 180°C fanbake and cook prune skewers on the tray, turning once, for 12-15 minutes or until bacon is golden and beginning to crisp. Serve immediately (fabulous with cocktails).