Calling all bakers!

February sees the launch of my baking club in the Telegraph's Saturday Weekend section, a forum for recipes, reader tips and advice. Each week I will include a recipe, starting with simple scones through to bread, cakes, biscuits, buns, pastries and tarts, with explanations and troubleshooting.

I also hope to hear from you, via letters and comments on the website (you’ll be able to do this at the end of each piece), with your queries and recipes. I’d like to create a community of enthusiastic bakers who help each other get the best results. I know that there are thousands of gifted bakers out there; I’d like to make a place for you to share your secrets.

Write to me at Rose Prince’s Baking Club, Weekend, 111 Buckingham Palace Rd, London SW1W 0DT; or go to telegraph.co.uk/foodanddrink, and follow the links.

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September – Fried Fresh Goat's Cheese with Apples, Victoria Plums and Orange Blossom Honey

Monika Linton, who imports Spanish food for her London company, Brindisa, introduced me to the method of dipping goat's cheese first in flour then in egg, on a trip to an exceptional goat's cheese dairy near Madrid, Monte Enebro.

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