Spiced plum and strawberry crumble, dusted with cinamon with a dark chocolate and ginger sauce.

Crumble -
240g Golden granulated sugar
75g Butter
175g Plain flour
30g Pecan nuts (roughly chopped)
2 tea spoons of chilli powder
2 tea spoons of ground cinnamon
8 fresh ripe plums
500g fresh ripe strawberries

Dark Chocolate and ginger sauce –
Thumb sized piece of root ginger
100ml single cream
175g Organic dark chocolate (60% cocoa solids)
1 or 2 tea spoons of honey
3 tabs butter
Crumbles cook in 25 minuits

Chop the plums (skin on), into 3cm chunks, remove the stalks from the strawberries and halve them through the centre. Stew the fruit in a 50ml of orange juice with 180g sugar and 2 tea spoons of chilli powder, a pinch of ground ginger for approx five minuets until softened. For the crumble topping, rub 75g butter (diced), into 175g flour. Mix in about 80g of sugar and the roughly chopped pecan nuts and 2 teaspoons cinamon.
Spoon the stewed fruit equally into four ramekins, top with the crumble and dust with a little cinnamon.
Bake at 180C for approximately 25 minutes until the topping is golden.
For the chocolate sauce, - melt 175g of choc with a 2/3 flat tabs of butter and a thumb of grated ginger squeezed in muslin to get juice into sause in glass/metal bowl over boiling water, add honey to taste,
Once ready take off heat and then very quickly stir in 75ml/100ml cream.