Three simple baking recipes for the World’s Biggest Coffee Morning

Baking4

Friday September 27 sees the return of the ‘World’s Biggest Coffee Morning’!

People across the UK will be hosting their own coffee morning to help raise vital funds for Macmillan Cancer Support. Last year, the charity raised a staggering £26,914,382 and is aiming top that for 2019. 

If your workplace is putting on a charity coffee morning, you’re hosting your own event or if you’ve just been  inspired to bake and donate, we’ve got three tasty recipes to get you going that have been kindly given to us by the team at Macmillan.   

How to make a sticky toffee cake

You’ll need:

For the cake:

150g dark muscovado sugar
175g unsalted butter
275g self-raising flour
1 tsp bicarbonate soda
3 medium eggs
175g Greek yoghurt
180g date puree, made from 250g dates

Date puree:

250g dates

 

Buttercream icing:

200g unsalted butter
400g icing sugar
milk, as needed

 

Toffee sauce:

100g unsalted butter
100g dark muscovado sugar
100g double cream

 

 

 
  1. Heat oven to 190C/170C fan. Grease and line two 7” sandwich tins
  2. To make the date puree, place 250g of dates in a tall pot, just covering with boiling water and leaving to stand for 20 minutes. Strain the dates reserving the soaking water, then place dates into a blender and add around 130-150ml of the reserved liquid. Blitz until you have a fairly smooth puree
  3. Cream the butter and the sugar, add the eggs one at a time with the flour and the bicarbonate of soda. Fold in the date puree and the yoghurt
  4. Divide the batter into the two tins and bake for 28-30mins. Cool and remove from tins
  5. For the buttercream icing, cream the butter and the sugar until whipped, light and fluffy. Use a little milk to achieve a soft consistency
  6. For the toffee sauce, bring the cream to a gentle boil, add the sugar and the butter and whisk to a smooth consistency and ensure the sugar is fully dissolved. Allow to cool
  7. To build – sandwich the cakes with the buttercream and cover the sides with the remaining cream. Use a palette knife to achieve a smooth finish and then top your cake with the toffee sauce

How to make blueberry and orange crumble muffins

You’ll need: 

For the muffin mix:

300g plain flour
2 tsp baking powder
Pinch of salt
80g soft brown sugar
220ml Buttermilk
1 large egg
60g unsalted butter, melted and cooled
Grated zest and juice of 1 orange
200g blueberries, fresh or frozen

For the icing: 

45g demerara sugar
50g unsalted butter
65g plain flour
20g rolled oats

 

 

  1. To make the topping, rub the butter into the flour using your fingertips, then add sugar and rolled oats and lightly squeeze the mixture together with your fingers so there are smaller and larger pieces. Place in fridge while you make the muffin
  2. Place all dry ingredients and blueberries in large bowl and mix
  3. Combine melted butter, buttermilk, egg, orange zest, and juice in a jug and whisk together
  4. Pour wet ingredients over the dry and using a wooden spoon, gently combine ingredients. Don’t overwork the mixture, a few lumps don’t matter
  5. Fill the muffin cases, scatter the cold crumble mixture over the muffins and bake for 25-30 mins.
  6. Cool in the tin for 5 mins then remove to wire rack to cool. Eat warm or cold

How to make vegan peanut butter and banana cupcakes

You’ll need: 

For the cupcakes:

240g self-raising flour
140g caster sugar
1 tsp bicarbonate soda
1⁄2 tsp salt
60ml vegetable oil
2 bananas, ripe
1 tsp vanilla extract
2-3 tbsp almond milk (or whichever dairy-free milk you prefer)

For the icing:

80g vegan margarine
200g icing sugar
25ml vegan milk (we used almond milk)
6 tbsp smooth peanut butter
Salted peanuts, toasted & crushed to garnish
Dark chocolate, grated

 

 

 

  1. Heat oven to 180C/165C fan and line your muffin tins
  2. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda
  3. In a second bowl, roughly mash the bananas with the oil and vanilla extract
  4. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency
  5. Spoon the mixture into the cases and bake for 18-20 mins
  6. Allow to cool
  7. For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate

 

With three delicious recipes for you to try, there is plenty to inspire you to have a go yourself – all whilst helping to raise money for a very worthwhile cause. We’d love to see your versions and you can share them with us at our social channels on Facebook, Instagram and Twitter.  

 

The World’s Biggest Coffee Morning takes place on Friday September 27 and the charity needs your help to support the growing number of people living with cancer across the UK. Sign up or find your nearest coffee morning at coffeeregister.macmillan.org.uk.      

 

 

 

 

 

 

Blueberry and Orange Crumble Muffins 2 Macmillan Cancer Support
Vegan Peanut Butter and Banana Cupcakes Macmillan Coffee Morning 2
Sticky Toffee Pudding Cake Macmillan Cancer Support Worlds Biggest Coffee Morning 1 1