Macmillan's fundraising coffee mornings are taking place at the end of the month and the charity has released some great recipe ideas.

The Worlds Biggest Coffee Morning raises vital funds for cancer support charity Macmillan.

People across the country are holding events on or around September 28.

If you are holding an event, take a look at these recipe ideas, which are bound to impress everyone and raise much needed cash for the charity.

Chocolate Cookies With Coconut Cream (gluten-free, no-bake)


175g light muscovado sugar

2 tbsp cocoa

60g butter

50ml milk

60g smooth peanut butter

125g porridge oats

2 tbsp coconut cream


1. Put the sugar, cocoa, butter and milk in a saucepan and stir over a gentle heat until the sugar has dissolved.

2. Turn up the heat and boil for 2 minutes.

3. Remove from the heat and stir in the peanut butter until melted and smooth.

4. Stir in the oats and leave to cool for 10 minutes.

5. Line a baking sheet with baking parchment.

6. Divide the mixture into 12 and spoon onto the baking sheet, flattening down a little to form cookie shapes.

7. Chill for 2 hours, until firm.

8. Spread a little coconut cream over half the cookies, then sandwich together with the remaining ones.

9. Store in an airtight container in the fridge.

Strawberry and Coconut Cupcakes


To decorate:

6 strawberries

For the frosting:

0.5 tsp vanilla extract

40ml coconut cream

200g icing sugar

125g unsalted butter

For the cupcakes:

0.25 tsp salt

1 tsp baking powder

200g self-raising flour

1 tsp vanilla extract

3 large eggs

200g caster sugar

200g unsalted butter

225g strawberries


1. Heat the oven to 180°C/160°C fan/gas 4. Line 2 x 6-hole muffin trays with paper cases.

2. Using the back of a fork, break up the strawberries to a rough consistency, leaving some small chunks intact.

3. Beat the butter and sugar, using an electric mixer, until very light and creamy.

4. Scrape down the side of the bowl, then add the beaten eggs, a third at a time, and mix until fully incorporated.

5. Add the vanilla extract and combine.

6. In a separate bowl, mix the flour, baking powder and salt. Fold this into the wet ingredients, a third at a time, then gently fold in the strawberries.

7. Divide the mixture evenly among the muffin cases, and bake for 25-30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.

8. Remove from the oven and cool in the trays for 10 minutes, before transferring to a wire rack to cool completely.

9. Meanwhile, prepare the frosting. In a large bowl, beat the butter until smooth.

10. Add half the icing sugar, and beat until smooth and creamy.

11. Repeat with the remaining icing sugar, then add the coconut cream and vanilla extract.

12. Beat well until light and fluffy.

13. To ice the cooled cupcakes, apply the frosting using a piping bag and nozzle, or with a palette knife or spoon.

14. Top each cupcake with half a strawberry.

Chocolate and Vanilla Drizzle Cake


For the decoration:


For the chocolate drizzle:

2 tsp golden syrup

250ml double cream

100g 70 % cocoa solids dark chocolate

For the buttercream:

3 tsp vanilla essence

750g icing sugar

500g unsalted butter

For the sponge:

200g self-raising flour

1 tsp baking powder

175g caster sugar

2 tbsp espresso or strong instant coffee

100ml milk

3 large eggs

175g butter

200g 70% cocoa solids dark chocolate


1. Heat the oven to 180°C/160°C fan/gas 4.

2. Grease and line 3 x 18cm sandwich tins. Melt 200g of chocolate in the microwave in30-second bursts. Set aside.

3. Put the remaining sponge ingredients into a large bowl and beat with an electric mixer until creamy.

4. Add the melted chocolate and beat until combined.

5 Divide the mixture evenly among the tins.

6. Bake for 20-25 minutes, until a skewer comes out clean when inserted into the middle of the cakes.

7. Allow the cakes to cool, remove from the tins and wrap in clingfilm.

8. Freeze for 1 hour so they firm up (or freeze until needed, then thaw slightly if making in advance).

9. Meanwhile, make the buttercream.

10. Beat the butter with an electric mixer until fluffy.

11. Add the icing sugar a bit at a time until combined.

12. Add the vanilla essence and a pinch of salt; mix well.

13. When the cakes are firm, slice each in half horizontally to create 6 layers.

14. Spread the first cake with buttercream.

15. Top with another layer of cake and buttercream, and repeat until all 6 layers are stacked.

16. Spread a thin coat of buttercream over the top and sides of the cake.

17. Put in the fridge to chill for 1 hour before spreading the cake with a thick layer of buttercream.

18. Place back in the fridge while you make the chocolate drizzle.

19. To make the drizzle, put the remaining chocolate in a bowl.

20. Heat the cream until just steaming, but not bubbling, then pour it over the chocolate.

21. Leave for 5-10 minutes, add the golden syrup and stir until smooth.

22. Transfer to a jug.

23. Pour the chocolate mixture onto the centre of the cake.

24. Spread it to the edges of the cake using a spatula, and encourage it to drip down the sides.

25. Return the cake to the fridge for 30 minutes to firm up the topping.

26. Decorate the top with individual chocolates and cut into thin slices to serve.