From my Modern Practical Cookery book, the savoury for the Little Dinner for February:
Prune toast
- 12 stoned prunes, pre-soaked in cider
- 12 blanched almonds
- 6 thin streaky rashers of bacon, rinds removed and cut in half
- cream cheese
- 6 oblongs of buttered toast
- salt and pepper
- insert cream cheese and an almond in each prune
- wrap a piece of bacon round each prune
- pin with a skewer or cocktail stick
- bake until the bacon is cooked
- arrange two bacon prunes on each piece of toast
Lois Elsden 
Thanks a lot.
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Not too sure about this one Lois!
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No me… I can just imagine guests’ faces if I put it in front of them!!
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