It’s the World’s Biggest Coffee Morning on 29 September – register to host your own and raise money for Macmillan Cancer Support. Our shortcuts and recipes will make your event a piece of cake
If you’d rather watch the likes of Mary Berry and this year’s Bake Off contestants slave over hot stoves than cook up your own tasty treats, opt for quick fixes from our Food to Order range. Cream-stuffed palmiers, eclairs and chocolate-dipped profiteroles from our Patisserie Selection and wedges of buttery Victoria sponge layered with lashings of jam and buttercream will keep your guests happy and require zero prep from you.
Alternatively, flex your cooking muscles with minimal fuss and give our five-minute recipe for cheats’ apple cookies a go – these sliced apples covered in dollops of peanut butter, a scattering of granola and chocolate shavings are even better than real biscuits.
The sweetest thing? When you buy selected cakes from our range, we’ll donate 10 per cent of the proceeds to Macmillan Cancer Support.
Up the difficulty factor by mixing ready-made and fresh from the oven with these homemade lemon and rosemary shortbread biscuits. Not only are they a doddle to make, they only take 25 minutes to cook. Make the dough the day before and stash it in the fridge until half an hour before your guests arrive so they’ll be greeted by the delicious smell of baked sugar and butter.
Keep the rest of your spread simple with our top-rated triple-layer carrot cake, covered in crushed walnuts and finished with sugar paste carrots and white chocolate fronds. Make sure you balance your sweet options with some savoury bites, too. Our puff pastry slices are topped with either charred Mediterranean vegetables or bacon, spinach and soft ricotta and can be served hot or cold for added convenience.
Whether you’re a seasoned pro or simply want to go all out for a good cause, baking for your Coffee Morning will be a welcome challenge. We’ve picked out two recipes from our Cook with M&S app that will showcase your culinary skills, without the need to spend hours in the kitchen.
Whip up a light-as-a-feather chocolate gateau and sandwich it together with lashings of Greek yoghurt and cream with the added foodie twist of homemade fig compote. Or try our flavour-packed tart recipe with sliced Cornish new potatoes, fresh lemon zest and fat flakes of Scottish Lochmuir salmon.
The finishing touch? A sweet short cut with our ready-made baby cheesecake bites swirled with either sharp raspberry and mellow white chocolate or dark chocolate on a cookie base.
Photographer: Jonathan Gregson / Illustrator: Willa Gebbie / Food stylist: Alice Hart / Prop stylist: Lydia Brun