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Belinda will be on Drivetime from 1800 to talk about her book

About The Book

'The dead can’t speak to us,’ Professor Madoc had said.

But that was a lie.

Because the body Patrick Fort is examining in anatomy class is trying to tell him all kinds of things.

Patrick has been on the outside all his life. Thoughtful, but different, infuriating even to his own mother, his life changes when he follows an obsession with death to study anatomy at university. Upon uncovering a crime that everybody else was too close to see, he must stay out of danger long enough to unravel the mystery.

But as Patrick learns one truth from a dead man, he discovers there have been many other lies rather closer to home...

About Belinda

Belinda Bauer burst onto the crime scene in 2010, scooping the CWA Gold Dagger for Best Crime Novel of the Year with Blacklands - the first debut to win this award since 1973.

Belinda grew up in England and South Africa and now lives in Wales. She has worked as a journalist and screenwriter and her script The Locker Room earned her the Carl Foreman/Bafta Award for Young British Screenwriters. Rubbernecker is her fourth novel.

How to get involved

• Straight after Belinda's interview on Drivetime, she'll be taking over the to take your questions (from 6.30pm – 7pm)
  
  
• You can also tweet questions to Belinda - Send your tweets to using the hashtag: #R2BookClub
  
  
• You can also submit questions in advance, by email to simonmayo@bbc.co.uk
  
  
• If you wish to be considered as one of our reviewers for this year, you can fill in the from on our pages.

This is a variation on the classic Elizabeth David recipe, incorporating a Nigel B twist of rum or brandy & strong black coffee. ÌýPerfect to enhance a book club gathering; you can make it in advance & serve with a dollop of crème fraîche.

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Serves 8-10

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Ingredients

220g / 7oz dark choc (60% cocoa solids min.)

1 tbsp / 5ml brandy / rum

1 tsp / 5 ml strong black coffeeÌý

150g / 5oz caster sugar

150g / 5oz butter

100g / 3.5oz ground almonds

5 eggs separated

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20cm cake tin

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Method

Preheat oven 180C.Melt the choc, rum, coffee, sugar & butter in a bowl, sitting in a pot of simmering water.Remove from heat, stir to combine & mix in almonds & yolks, one by one.Beat whites until stiff, stir in a bit of choc to loosen them, gently fold in the rest.ÌýTurn into a buttered & floured 20cmÌýtin & bake for 40-50 mins (the longer you cook it the more of a souffléÌýit is, & less time gives it a more fudgy texture).Cool in the tin before placing on a wireÌýrack & dust with icing sugar to serve.