3 tbsp mango chutney – (ask I had to)
1 tsp dry mustard – spices
Pinch of cayenne pepper, plus more for garnish – spices
Salt and freshly ground pepper – spices
16 pitted dried plums (prunes)
8 bacon strips, cut in half
4 slices of firm white sandwich bread
Butter for spreading

Directions
1. Preheat the oven to 425°F. Mix the chutney, mustard, and cayenne, seasoning to taste with salt & 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 10–12 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.

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 5–7 minutes, taking care not to overcook the oysters. Add a squeeze of fresh lemon juice, and serve hot.

Notes
Prepare ahead: Place the wrapped dried plums on a baking sheet, and refrigerate for up to 4 hours before baking.