Name: Devils on Horseback
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Serves 4
Cuisine: British
Ingredients: pitted prunes; blue cheese; smoked streaky bacon; rosemary; black pepper

About this dish

Devils on Horseback: the story on the plate

Devils on Horseback is a traditional British starter presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Historical background

A traditional dish connected to British home cooking, regional produce and established preparation methods.

Why it is famous

It is valued for recognisable flavours, practical technique and a clear sense of place.

Cultural significance

The recipe reflects the ingredients and cooking habits associated with British food culture.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

340Calories

18gProtein

24gCarbs

19gFat

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

Ingredients

What you need

Servings Measures

12 pitted prunes
80 blue cheese, cut into 12 batons
12 smoked streaky bacon, rashers halved if large
1 rosemary, finely chopped
1 black pepper

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

Heat the oven to 200°C conventional or 180°C fan. Line a baking tray.
Open each prune without tearing it in half and push in a 5–6 g baton of blue cheese.
Wrap each prune tightly in bacon with the seam underneath. Space them 2 cm apart and season with rosemary and black pepper.
Roast for 15–18 minutes, turning once, until the bacon is browned and the cheese just begins to escape. Rest for 3 minutes before serving.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the freshest central ingredient available and check seafood, meat or dairy dates carefully.

Ingredient quality

Use even cuts, accurate scales and fresh herbs or spices.

Common mistakes

Uneven cutting, overcrowding the pan, excessive heat and insufficient resting are the most common failures.

Chef’s tips

Read the complete method first, prepare all ingredients, and use a thermometer for meat or frying oil.

How to know it is cooked

Use the stated visual cue and internal temperature rather than time alone.

Plating advice

Serve on warmed plates for savoury dishes or cooled plates for desserts.

Make ahead

Complete preparatory stages ahead where noted; finish crisp, fried or delicate components close to service.

Storage and reheating

Cool within two hours, cover and refrigerate for up to 2 days unless seafood guidance requires earlier use. Reheat savoury food gently until piping hot throughout; avoid repeated reheating.

Wine pairing

What to drink with Devils on Horseback

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Great match Sparkling

Champagne / Traditional Method Brut

Why it works: High acidity and fine bubbles cut through fat, salt and crisp coatings while matching the dish without overwhelming it.

High-acid, dry sparkling wine with fine bubbles, citrus, apple, brioche and mineral notes. It cuts through fried food, cream and salt while making starters feel celebratory.

GrapeChardonnay, Pinot Noir, Pinot Meunier

RegionChampagne, Franciacorta, English sparkling wine, Crémant

Wine flavourcitrus, green apple, brioche, chalk, almond

Serve at6-8°C

Flavour bridge: crisp bubbles with fried, salty or creamy textures
Acidity: High acidity refreshes the palate.
Body: Medium body suits starters and fried food.
Tannin: Low tannin is safe with seafood and salt.
Sweetness: Dry sweetness avoids making savoury dishes cloying.
Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Dry Riesling

Why it works: Dry Riesling combines piercing acidity with citrus and mineral notes that lift pork, smoke, cabbage and sweet-sour elements.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling

RegionMosel, Rheingau, Alsace, Clare Valley

Wine flavourlime, green apple, petrol, slate, blossom

Serve at8-10°C

Flavour bridge: lime and apple echo pork, smoke and cabbage
Acidity: High acidity balances fat and salt.
Body: Light body keeps the match agile.
Tannin: Low tannin avoids metallic clashes.
Sweetness: Dry profile supports savoury dishes.
Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

Flavour bridge: toast and orchard fruit echo browned dairy flavours
Acidity: Medium-high acidity prevents heaviness.
Body: Medium-full body matches creamy food.
Tannin: Low tannin suits poultry and fish.
Sweetness: Dry wine avoids excess sweetness.
Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Rosé

Provence Rosé

Why it works: Dry rosé combines red-fruit flavour with white-wine freshness, working well with grilled food, tomatoes, peppers and robust seafood.

Pale, dry rosé with red berries, citrus and herbs. Flexible with Mediterranean dishes, grilled vegetables, seafood and summer food.

GrapeGrenache, Cinsault, Syrah, Mourvèdre

RegionProvence, Languedoc, Navarra

Wine flavourstrawberry, citrus, herbs, melon

Serve at8-10°C

Flavour bridge: red berries bridge tomato and char
Acidity: Bright acidity handles tomato and oil.
Body: Light-medium body suits grilled dishes.
Tannin: Low tannin.
Sweetness: Dry style remains refreshing.
Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

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Devils on Horseback