Help support Macmillan by getting involved with their coffee morning this September. Find out more, see our limited-edition Colin and get ideas
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
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
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 macmillan.org.uk.
We’re giving our favourite teatime treat, Colin the Caterpillar™, another special Macmillan makeover this year, in honour of Macmillan’s Coffee Morning. Inside he’s the same irresistibly chocolatey swirled sponge we all know and love. But outside, he’ll be taking on a mix of Macmillan’s colours, including green sprinkles and purple feet. A 10% donation from sales of regular-sized Colin and matching mini Colins will go to Macmillan. Find them in store in September.
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
100g unsalted butter, at room temp
1 pack (200g) Percy Pig icing
Percy Pig sweets, to decorate
Percy Pig sprinkles, to decorate
Percy Pig dessert sauce, to decorate
1. Pre-heat the oven to 180°C/Fan 160°C/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.
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
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 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.
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:
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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