Danish Plum Crumble
|Semi sweet chocolate||4 Ounce|
|Whole wheat breadcrumbs||1 Cup (16 tbs)|
|Crushed macaroons||1 1⁄2 Cup (24 tbs)|
|Canned pitted plums||24 Ounce|
|Cream||2⁄3 Cup (10.67 tbs)|
Melt chocolate over low heat, mix with wholemeal breadcrumbs and crushed macaroons.
Press half mixture over the bottom of a greased serving bowl, refrigerate for 10 minutes.
Drain plums, reserve 1 1/4 cups of the juice.
Place plums on top of chilled crumb mixture, cover with remaining crumb mixture, return to refrigerator for 10 minutes or until crumb topping is firm.
Blend arrowroot or cornstarch with a little of the reserved plum juice until smooth.
Add remaining juice and bring to the boil, stirring continuously, until sauce boils and thickens, cool.
Whip cream and pipe around top edge of plum crumble.