Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Bacon | 1 slice cooked (8g) | 43 |
| Watercress | 1 cup (34g) | 4 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Prunes - 24 soaked in boiling water for at least 30 minutes,
- Mango chutney - 4 tbsp,
- Streaky bacon rashers - 12 rinded,
- Toast - 12 small slices,
- Butter - enough to butter the toast,
- Watercress - 1 bunch
- =
Directions
1. Pre-heat oven to 200C / 400F / Gas 6.
2. De-stone the prunes. Stuff each prune with a tsp mango chutney.
3. Stretch the bacon so that it doesn't shrink when it's cooked. Use the back of a knife. Cut each rasher in half.
4. Wrap a piece of bacon round each prune. Place on a baking sheet. Keep them packed up tight so that they don't unravel. Bake for about 8 minutes.
5. Butter the toast. Arrange 2 devils on each piece and garnish the dish with the watercress.