Method

1. For the chocolate Viennese fingers: in a mixing bowl, beat the butter until smooth then beat in the icing sugar and the cooled, but still liquid, chocolate.

2. Sift the flour, baking powder and drinking chocolate into the bowl. Beat well, adding a few drops of vanilla.

3. With a medium star nozzle pipe out finger shapes about 7.5 cm long on to buttered baking sheets, a few centimetres apart to allow for spreading.

4. Bake at 190C/gas 5 for 15 - 20 minutes. Cool on a wire rack.

5. Dredge half with icing sugar before serving.

6. For the Seville orange curd: place all the ingredients into a saucepan, and melt together over a very low heat, stirring continually.

7. After a while you will notice the mixture will start to thicken, keep stirring it with a wooden spoon until the curd coats the back of the spoon (5-10 minutes).

8. Turn off the heat and remove the pan from the stove. Allow to cool. If you wish to store, pour into an airtight container or a small bowl, cover with film and refrigerate (or pour into sterilised jars).

9. If covered, it will keep for over a week in the fridge. Great served with ice cream or toast/crumpets. Or better still, Viennese fingers.