Once risen, tip the dough onto a lightly floured work surface and knock back. Divide into 6 equal pieces, ours weighed about 85g. Shape each piece into a ball and then roll into a sausage, all being the approximate same length (ours measured 14cm).

Place on a greased baking tray side by side with about 2cm between each bun. Cover the baking tray or sit inside a large plastic bag. Set aside to rise for the second time, to allow the fingers to increase in size again, this will take about 40 - 45 minutes.

Place the chocolate into a good sized bowl and break it up into small pieces. Pour the double cream into a small heavy based pan and heat gently until it is hot but not boiling. Pour over the chocolate and leave for a couple of minutes. Stir the mixture thoroughly and set aside to cool. Once fully cold use a balloon whisk or hand held electric beaters to whip the ganache until it is thick and creamy. Avoid over beating. Set aside.

Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Bake the buns for about 12 - 13 minutes, turning the tray around after about 10 minutes. Once baked, and the underside is a nice golden colour, remove from the oven and set aside on a cooling rack.

Place the icing sugar in a cup and mix with a little water, adding a tiny bit at a time. Add the cold blackberry jam and mix again. Add a little more icing sugar if necessary. You're aiming for a very thick mixture which won't run when applied to the fingers.

Cut the bread fingers on the diagonal with a bread knife. Pipe the ganache mixture into the fingers. Using a pallet knife (or similar) spread the blackberry icing to the top surface of the finger, spreading it out carefully. Place half of the jam mixture into the second disposable piping bag, cut a small opening for the jam to come through. Pipe a line of the jam across the ganache filling.

Enjoy!