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Macmillan’s Coffee Morning

Help support Macmillan by getting involved with their Coffee Morning this September

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Macmillan’s Coffee Morning is back!

We’re celebrating our 12th year as headline partner of Macmillan’s Coffee Morning, and we’re doing whatever it takes to raise money for people living with cancer. Every cuppa makes a difference. Discover how you can get involved this year

How to get involved

Macmillan’s Coffee Morning is back this September! Whatever your reason to host, your support has the power to raise vital funds for people living with cancer. The official date is 24 September, but you can hold yours whenever you like and in whatever way you’re able to.*

We’ll have a range of products available in September to help make hosting fun and easy, including our special Macmillan-themed Colin the Caterpillar cakes, with a 10% donation.

Head to the Coffee Morning site to get your free fundraising pack and find out more about how you can get involved.

*Government Covid guidelines permitting

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About Macmillan Cancer Support

In the UK, almost 3 million people are living with cancer and that figure is set to rise by 4 million by 2030.

Since 2010, M&S has raised more than £21 million for Macmillan Cancer Support, an extraordinary amount that could fund around 351 Macmillan Professionals for one year.

The money that M&S colleagues and customers raise this year will go towards funding Macmillan professionals like Vikki, who supported Kate after she was diagnosed with cervical cancer.

When Kate was diagnosed, she had a million and one questions. Thankfully, her Macmillan nurse Vikki was there to answer them. “Vikki stopped me from spiralling into despair. She caught me before I got there.”

And Vikki was still there for Kate throughout her treatment, every step of the way. “I felt like she was always on my side, fighting her best – even when I was told the cancer was incurable. She’s a little angel really.”

For information, support or just someone to talk to, call 0808 808 00 00 or visit

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Colin gets a Macmillan makeover!

We’re giving our favourite teatime treat, Colin the Caterpillar, another special Macmillan makeover this year, in honour of the World’s Biggest Coffee Morning for Macmillan Cancer Support.

Inside, he’s the same irresistibly chocolatey swirled sponge we all know and love. But outside, he’ll be adorned with a mix of Macmillan’s colours, including green sprinkles and purple feet. A 10% donation from sales of big Colins and matching mini Colins will go to Macmillan Cancer Support. Find them in store now.

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Macmillan Colin in our Cafés

Need a break from shopping? Pop into an M&S Café and enjoy a slice of our extra-special Macmillan Colin the Caterpillar cake. This exclusive treat includes a 5p donation to Macmillan throughout September – tastes good, does good! 

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Wow-worthy blooms 

Our range of fabulous online flowers are the perfect way to thank your host, set the scene or show someone you’re thinking of them. For a limited time only, 10% of sales from selected bouquets will be donated to Macmillan Cancer Support. 

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Afternoon tea to the doorstep 

From hampers filled with afternoon tea essentials, such as teabags, brownies and tarts, to a dazzling layer cake, make hosting fuss free with our range of online foodie treats. Selected online cakes and hampers include a 10% or 5% donation to Macmillan Cancer Support. 

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Coffee Morning baking ideas

The ultimate Percy traybake 

Let’s face it, who doesn’t love Percy! This super-simple and Percy-tastic cake is guaranteed to be a hit at your Macmillan Coffee Morning. 

Makes 9 squares

1 pack M&S sponge cake mix
100ml milk
3 eggs
100g unsalted butter, at room temperature
1 pack (200g) Percy Pig icing
Percy Pig sweets, to decorate 
Percy Pig sprinkles, to decorate 
Percy Pig dessert sauce, to decorate


1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a square 20cm cake tin.  

2. Empty the cake sachet into a bowl and add the milk, eggs and butter. Whisk to combine.   

3. Spoon into the tin, then bake for 25-30 minutes, until risen and golden brown. Allow to cool completely in the tin.

4. Turn out of the tin, then spread over the Percy Pig icing and decorate with Percy sweets, sprinkles and dessert sauce. 

More baking inspiration

Colin cookie dough

Whip up these easy-peasy and incredibly delicious Colin-themed sweet treats for your Coffee Morning guests. These cookie-dough cups are topped with our brand-new mini Colin faces and colourful jazzie sprinkles.

65g plain flour
55g butter
50g caster sugar
20g golden syrup
15g cocoa powder
1 tbsp milk
40g milk chocolate chunks
40g white chocolate chunks
M&S jazzie sprinkles
40g chocolate brownie mini bites, cut into sixths 
Mini Colin faces

1. Put the flour in a microwaveable bowl and heat on high for 60 seconds, stirring every 15 seconds to avoid burning, until an internal temperature of 75°C/167°F is achieved. Allow to cool. (This step is important as there’s a risk when using raw flour – heating kills any potential bacteria.)

2. In a large bowl, cream together the butter, caster sugar and golden syrup until light and fluffy.

3. Sift in the cocoa powder and cooled flour, then whisk until combined. Add the milk and continue to whisk until smooth. The mixture should now resemble cookie dough.

4. Stir in the milk and white chocolate chunks and ¼ of a jar of jazzie sprinkles.

5. Gently fold in the brownie pieces, being careful not to overmix as they’ll break down.

6. Scoop the dough into a bowl and decorate with mini Colin faces before serving. Chill in the fridge if you prefer a firmer cookie dough.

More Colin baking inspiration

Fuss-free fridge cake

Perfect for novice bakers or baking with little ones, our no-fuss fridge cake is a moreish combination of crushed biscuits, marshmallows, chocolatey treats and whatever else you fancy. Try our recipe below, inspired by the classic M&S walnut whips.

150g plain or chocolate digestives
150g unsalted butter or margarine
200g milk or dark chocolate
100g marshmallows, chopped; plus 15g to decorate, chopped
120g mini whips or walnut whips, chopped into small pieces
50g dried fruit/raisins (optional)


1. Grease and line a large baking tin with baking paper.

2. Place the digestives in a freezer bag and crush with a rolling pin until they’re broken into a mixture of smaller pieces, with none bigger than a 10p piece. Set aside.

3. In a large saucepan, melt the butter or margarine and the chocolate over a low heat – keep stirring until melted and smooth. Remove from the heat and allow to cool for 5 minutes.

4. Stir the crushed biscuits, most of the marshmallows, ⅔ of the chopped mini whips or walnut whips, and the dried fruit, if using, into the chocolate mixture until all your stir-ins are coated.

5. Tip the mixture into the lined baking tin and spread it out into the corners. Decorate with your remaining marshmallow pieces and chopped whips, pressing lightly into the mixture. Chill for at least 2 hours, then cut into fingers.

Once you’ve mastered the basic technique, try adding different flavour combinations to your cake, using up whatever you have in the cupboard. Give these ideas a go:

  • Add a handful of chopped nuts, such as hazelnuts, walnuts or almonds.
  • Break in different types of biscuits – whatever you have to hand!
  • Add some chopped chocolate bars or your favourite M&S treat bags to make it even more indulgent.
  • Add broken bits of white chocolate.
  • Add a handful of cereal, such as puffed rice or cornflakes, for extra crunch.
  • Add pieces of your favourite sweets, such as Percy Pigs or Colin the Caterpillar.

More fridge cake ideas

Ready-to-bake cookies 

Bake up a storm without the mess and stress with our new range of cookie doughs. Choose from extremely chocolatey Colin the Caterpillar cookies – which are topped with rainbow buttons and a white choc face – Plant Kitchen vegan salted caramel and Belgian milk chocolate. 

Discover the range of ready-to-bake cookie doughs in store now.

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