Devils on Horseback is a timeless British appetizer that perfectly balances sweet, savory, and smoky flavors. Picture this: plump, juicy dried fruits-usually dates or prunes-stuffed with a tangy, sometimes nutty filling, then wrapped lovingly in smoky, crispy bacon, and baked to golden perfection. The contrast of textures and flavors makes these bite-sized delights irresistible. Mary Berry, renowned for her classic, foolproof recipes and her elegant simplicity, elevates this dish to new heights with her precise techniques and subtle flavor enhancements.
The origins of Devils on Horseback date back to the Victorian era, where they were a popular hors d’oeuvre served at dinner parties and festive gatherings. The name itself is colorful-‘Devils’ likely refers to the spicy or bold flavor punch (sometimes including mustard or cayenne), and ‘on horseback’ hints at the bacon ‘riding’ the fruit like a noble steed. Mary’s version often includes a nuanced approach, incorporating ingredients like chutney, almonds, or brandy-soaked fruits, which add layers of depth and refinement to the original concept.
In short, Mary Berry’s Devils on Horseback are small bites packed with complex flavors that awaken your palate and charm your guests. They’re perfect for festive occasions, cocktail parties, or as an elegant starter to a hearty meal.
Mary Berry’s Devils On Horseback Recipe
Ingredients Needed
Mary Berry’s recipe calls for a thoughtfully curated list of ingredients, designed to create that perfect harmony of sweet, smoky, and savory:
- Dried fruit: Traditionally, pitted dates or prunes are used. These fruits bring a rich, chewy sweetness and act as the core of the bite.
- Bacon: Thin, smoky bacon slices are essential-they wrap the fruit snugly, crisp up in the oven, and add a salty, fatty contrast.
- Stuffing: Mary often recommends stuffing the dried fruit with a mixture of nuts such as blanched almonds or walnuts. This adds crunch and an earthy undertone.
- Optional extras: Some versions include a splash of brandy or sherry to soak the fruit, which deepens the flavor. A spoonful of tangy chutney, Dijon mustard, or even blue cheese can be added inside the fruit to create an exciting twist.
- Seasonings: A pinch of black pepper or a dash of cayenne can give a subtle heat that balances the sweetness.
- To finish: Sometimes a little honey or brown sugar is brushed on before baking to enhance caramelization.
Each ingredient plays a crucial role, creating a complex interplay between sweet and salty, soft and crispy, mild and bold.
Equipment Needed
To make Mary Berry’s Devils on Horseback with ease and precision, gather these essential tools:
- Mixing bowl: For combining any stuffing ingredients or soaking the dried fruit.
- Sharp knife: To carefully pit and slice the dried fruit if needed, and to chop nuts finely.
- Cutting board: For safe and efficient prepping.
- Baking tray: A rimmed tray or roasting pan to place the wrapped fruit for baking.
- Baking parchment or silicone mat: To prevent sticking and make cleanup easy.
- Toothpicks or cocktail sticks: These help secure the bacon around the fruit, ensuring they don’t unravel during cooking.
- Brush (optional): For glazing with honey or any finishing glaze.
- Small saucepan (optional): If you want to warm any chutney or brandy before mixing it into the stuffing.
Having this equipment on hand will streamline the process and ensure your Devils on Horseback come out picture-perfect.
Instructions To Make Mary Berry’s Devils On Horseback
Now, let’s break down the step-by-step process to create this delightful dish:
- Prepare the dried fruit: If using dates or prunes, check they are pitted. If not, carefully slit them open and remove the stones. If you like, soak them in a little brandy or sherry for 15-30 minutes to plump them up and infuse extra flavor.
- Make the stuffing: Finely chop blanched almonds or walnuts. Mix them with a spoonful of chutney or a little soft cheese (like cream cheese or blue cheese) if desired. This mixture should be moist but firm enough to stuff.
- Stuff the fruit: Using a small spoon or your fingers, carefully fill each dried fruit with the stuffing mixture. This part is fun-each bite promises a delightful surprise inside.
- Wrap with bacon: Cut your bacon slices in half or thirds, depending on size. Wrap each stuffed fruit snugly with a piece of bacon, securing with a toothpick so it stays put while cooking.
- Arrange on the tray: Lay the bacon-wrapped fruits on a baking tray lined with parchment or a silicone mat. Make sure they have some space so air circulates, helping the bacon crisp evenly.
- Glaze (optional): Brush each parcel with a little honey or brown sugar to enhance caramelization and add a glossy finish.
- Bake: Preheat your oven to around 200°C (390°F). Bake the Devils on Horseback for about 15-20 minutes, or until the bacon is crisp and golden, and the fruit inside is heated through.
- Serve: Let them cool slightly, then serve warm on a beautiful platter. These are best enjoyed fresh from the oven with a crisp glass of white wine or sparkling cider.
Tips And Tricks
- Choose quality bacon: The smoky flavor of bacon is pivotal. Try to get thin-cut, streaky bacon for the crispiest texture. Avoid overly thick cuts, as they might not cook through in the allotted time.
- Don’t overstuff: Keep stuffing moderate to avoid the fruit bursting or the bacon failing to wrap properly.
- Make ahead: You can prepare the stuffed and wrapped fruits a few hours before baking. Keep them chilled and bake just before serving.
- For a vegetarian twist: Substitute bacon with smoked tempeh or eggplant strips brushed with smoked paprika oil.
- Watch closely: Bacon can quickly go from perfectly crisp to burnt, so keep an eye on the oven during the final minutes.
- Serving ideas: Pair with a tangy mustard dip or a sweet-spicy chutney to elevate the flavor even more.
Mary Berry’s Devils on Horseback are a beautiful embodiment of classic British culinary charm-simple yet sophisticated, rustic yet elegant. The careful interplay of textures, the marriage of smoky bacon with sweet, fruity centers, and the subtle boosts of stuffing ingredients make this appetizer a crowd-pleaser for any occasion. Whether you’re hosting a festive gathering or simply craving a flavorful snack, mastering this recipe will not only impress your guests but also delight your own taste buds. It’s a perfect example of how a handful of humble ingredients, combined with thoughtful technique, can create magic on your plate.
Ready to give it a try? I promise, once you’ve tasted Mary Berry’s Devils on Horseback, you’ll keep coming back to this recipe again and again.
Easy Recipe Variations For Mary Berry’s Devils On Horseback
Mary Berry’s Devils on Horseback are a timeless British appetizer that perfectly balances sweet, salty, and smoky flavors. Traditionally, they’re made by wrapping prunes (or sometimes dates) stuffed with almonds or cheese in crispy bacon or pancetta. But the beauty of this dish lies in its versatility-there are countless ways to make it your own, whether you want to experiment with ingredients, flavors, or presentation.
1. Fruit Variations:
While prunes are the classic choice, you can swap them out for other dried fruits. Dates, apricots, or even figs bring unique sweetness and texture. Dates tend to be stickier and more caramel-like, offering a richer mouthfeel, while apricots add a gentle tartness that contrasts beautifully with salty bacon.
2. Stuffing Ideas:
The traditional almond stuffing provides a satisfying crunch, but why stop there? Soft cheeses like blue cheese, goat cheese, or cream cheese create a luscious creaminess that melts into the fruit. For a nutty twist, try pistachios or walnuts, or even mix nuts with a little honey or mustard for an unexpected zing.
3. Bacon Alternatives:
Bacon is the star, but if you want to switch things up, try pancetta for a slightly more delicate and less smoky flavor, or prosciutto for a more refined, melt-in-your-mouth texture. For a vegetarian take, you could wrap the fruit in thin slices of grilled aubergine or zucchini, seasoned well to mimic the smoky notes.
4. Spice it Up:
Add a sprinkle of smoked paprika, chili flakes, or freshly cracked black pepper before baking to give your Devils on Horseback a kick. A brush of honey or maple syrup over the bacon before cooking adds a caramelized glaze, enhancing the sweet-savory balance.
5. Cooking Techniques:
Traditionally baked or grilled, you can also pan-fry these for a crispy finish or even use an air fryer for a quicker, less greasy option. For a more dramatic presentation, skewer several and serve as part of a tapas spread.
These variations not only make the dish exciting but also allow you to tailor it to your taste or dietary preferences, making Mary Berry’s classic recipe endlessly adaptable.
Storing Leftovers
If you’re lucky enough to have leftovers of these delightful bites, proper storage is key to preserving their flavor and texture.
Short-term storage:
Once cooled, place your Devils on Horseback in an airtight container and refrigerate. They’ll stay fresh for up to 2-3 days. To prevent the bacon from becoming soggy, it’s a good idea to layer them with parchment paper.
Reheating tips:
To enjoy them as close to freshly made as possible, reheat in the oven at 180°C (350°F) for about 8-10 minutes. Avoid microwaving, as it tends to make the bacon rubbery and the fruit mushy.
Freezing:
If you want to prepare these in advance or have a bigger batch, you can freeze them. Arrange them on a baking tray lined with parchment, freeze until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to 2 months. Reheat directly from frozen in a hot oven to maintain crispiness.
Texture considerations:
Keep in mind that once reheated or frozen, the texture of the bacon might soften slightly, and the fruit could become less firm. However, the flavors generally remain intense and delicious, making leftovers still a treat.
What To Eat With Mary Berry’s Devils On Horseback?
While these little morsels are fantastic as standalone appetizers, pairing them thoughtfully can elevate your whole meal or party spread.
1. Accompanying Dips and Sauces:
A tangy mustard dip, such as wholegrain or Dijon mustard mixed with a bit of honey or cream, complements the sweetness and saltiness beautifully. A sharp chutney, like a red onion or cranberry chutney, can add a lively burst of flavor. For a creamy contrast, a horseradish cream or blue cheese dip works wonders.
2. Serving with Salads:
Freshness balances richness. Try serving Devils on Horseback alongside a crisp, peppery rocket salad tossed with lemon vinaigrette, or a light apple and fennel slaw for added crunch and acidity. These will cut through the fatty bacon and refresh the palate.
3. On a Cheese Board:
They pair brilliantly with cheeses, especially mature cheddar, stilton, or a creamy brie. Add some crusty bread, crackers, and a handful of nuts and fruits for a well-rounded platter.
4. As Part of a Larger Meal:
Serve them as a starter to a roast dinner, particularly lamb or pork, where their sweet and smoky profile enhances the savory meat. Alternatively, include them in a festive buffet alongside other finger foods, such as sausage rolls, mini quiches, or stuffed mushrooms.
5. Drink Pairings:
For beverages, the sweet and salty interplay works well with a crisp, dry white wine like Sauvignon Blanc or a sparkling wine such as Prosecco. A robust ale or a fruity cider also pairs nicely, cutting through the richness and complementing the smoky bacon.
Conclusion
Mary Berry’s Devils on Horseback are more than just a simple appetizer-they’re a beautiful harmony of flavors and textures that invite creativity and personal flair. From swapping dried fruits to experimenting with cheese fillings, seasoning, and cooking methods, there’s endless room to make this classic your own.
Proper storage and reheating tips ensure you can enjoy every last bite without losing the magic. And when it comes to serving, pairing these bites with the right dips, salads, cheeses, or drinks can transform a humble starter into an unforgettable experience. Whether you’re hosting a festive party, a casual get-together, or simply indulging in a treat, Devils on Horseback bring a perfect combination of indulgence and sophistication that’s sure to impress.
So next time you make Mary Berry’s Devils on Horseback, don’t hesitate to explore those variations, savor the leftovers wisely, and create thoughtful pairings-turning this classic into a dish that’s truly your own signature delight.
FAQs
What Are ‘Devils On Horseback’ In Mary Berry’s Recipe?
In Mary Berry’s recipe, ‘Devils on Horseback’ refers to a savory appetizer made of pitted dates wrapped in bacon. The dates are often stuffed with almonds or other nuts, and the bacon is crisped up to create a delightful contrast of sweet, savory, and smoky flavors. This dish is typically served as a canapé or snack, perfect for parties or holiday gatherings.
How Do I Make Mary Berry’s Devils On Horseback At Home?
To make Mary Berry’s Devils on Horseback, you’ll need pitted dates, bacon rashers, and optionally, whole almonds. First, stuff the dates with almonds (if using). Then, wrap each date with a rasher of bacon, securing it with a toothpick. Arrange the wrapped dates on a baking tray and bake at 180°C (350°F) for 20-25 minutes or until the bacon is crispy and golden. Serve warm for a delicious appetizer.
Can I Make Mary Berry’s Devils On Horseback In Advance?
Yes, you can prepare Mary Berry’s Devils on Horseback in advance. You can assemble the dates wrapped in bacon and refrigerate them for up to 24 hours before cooking. When ready to serve, bake them in the oven as directed. For the best results, make sure to allow the dish to come to room temperature before cooking if it has been refrigerated.
