Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.
This is my mum’s recipe. She used to make them every Sunday for our afternoon tea when I was a child. These days I make it with a dough hook and it is so easy. It smells and taste absolutely delicious, especially with the apricot jam. I make it when friends come round for tea, garden parties and children's picnics.
This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe, or freshly whipped cream.