Instructions: Sift the flour salt baking powder mace and cloves into a bowl.

Add the butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.

Stir in the ground rice and caster sugar. Add the milk and mix to a fairly soft dough using a roundbladed knife.

Turn the dough out onto a lightly floured surface and knead very lightly.

Cut into 10 even sized pieces.

Using lightly floured hands shape each piece into a flat cake.

lightly oil the simmering plate using a piece of kitchen paper dipped in oil.

Place the cakes directly on the simmering plate and fry for 3 minutes until golden underneath.

Turn the cakes over and cook for a further 3 minutes or until cooked through. Transfer the hinny cakes to the plain aga shelf.

Spoon the blueberries onto the cakes piling them up slightly in the centre. Sprinkle with the sugar.

Slide the shelf onto the top set of runners in the roasting ovenand cook for 4 to 7 minutes watching closely until the blueberries are bubbling and the cake edges are lightly toasted.

Serve immediately with whipped cream or crime fraiche.

Once fried these moist spiced teatime cakes are topped with blueberries and sugar then lightly toasted to bring out the full scented flavour of the berries.

Makes 10

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