I remember my grandmother making these and everyone oohing and ahhing over them. We love them still. Good things never go out of fashion. Make twice as many as you think you'll need as they disappear with the speed of light.
Ingredients
| 340 g | Pitted prunes (Main) |
| 8 rashers | Streaky bacon, rindless (Main) |
Directions
- Cut bacon into thin strips about 6-8cm in length. Wrap a strip around each prune and secure with a toothpick. Repeat so you have two prunes on each toothpick. They can be prepared ahead to this stage and chilled for up to 24 hours until needed.
- When ready to cook, preheat oven to 200C fanbake. Line a baking tray with baking paper for easy clean-up and arrange wrapped prunes in a single layer.
- Cook until bacon is crisp (about 10 minutes). Cool for a few minutes before serving - they'll burn your tongue if eaten right away.
More finger food from Annabel
For more great Annabel Langbein recipes see her new summer annual
A Free Range Life: Celebrate Summer
! (Annabel Langbein Media, $24.95) or visit
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