Macmillan Coffee Morning
Every year people across the UK participate in Macmillan coffee mornings to help raise funds for Macmillan Cancer Support. Last year the effort raised over £20 million pounds, an astounding amount. Here at Simplyhealth we like to do our part, and today coffee mornings were held in our Bristol, Manchester, Leeds and Andover offices!
The Macmillan Coffee Morning provides a fantastic opportunity to not just support an important cause, but to also indulge in a nice cup of coffee and a tasty treat. We asked a few of our employees to share some recipes of the delicious baked goods
they brought in to support the coffee morning.
Helen's Chocolate Cornflake Cakes
I used to make this with my kids when they were little. Even though they are teenagers now, it's still a firm favourite in my house.
Makes approximately 12 cakes
- 40g butter
- 120g milk or dark chocolate
- 3 tbsp golden syrup
- 100g cornflakes
Put the butter, chocolate and syrup in a saucepan or bowl. Put the cornflakes in another large bowl.
Melt the butter, chocolate, and golden syrup in the saucepan over a low heat (or heat in microwave in the bowl until it melts); pour over the cornflakes.
Stir ingredients before spooning the mixture into 12 cupcake cases arranged on a muffin tray. Put in the fridge to set, then eat!
Brynna's Delightfully Yummy Nanaimo Bars
I'm Canadian and grew up just down the road from Nanaimo, a city in British Columbia, which claims to be the birthplace of the Nanaimo Bar, a delicious chocolatey treat that I can never resist! While different versions of the bar with different names have cropped up in many places, I've not yet come across any variation of it since moving to the UK. So this year I made my favourite Nanaimo Bar recipe for Macmillan Coffee Morning!
The Nanaimo Bar is comprised of three layers. Ingredients for each layer are as follows:
- Stick butter
- 50g granulated sugar
- 40g cocoa powder
- 1 egg, beaten
- 10ml Vanilla Extract
- 180g digestive biscuit crumbs (In North America we use Graham Cracker crumbs!)
- 90g shredded or desiccated coconut
- 50g finely chopped pecans (or walnuts or almonds) OPTIONAL
- stick of butter
- 45ml single cream
- 35g custard powder
- 250g cups icing sugar
- 30g butter
- 120 grams baking chocolate
Melt the butter in a saucepan over low heat then add sugar and cocoa powder. Whisk until blended. Remove from heat and slowly add the beaten egg. Be wary of the heat of your mixture as you don¿t want the egg to curdle or scramble as mixing. Once well combined, return saucepan to heat and cook, whilst stirring, for 1-2 minutes, until mixture has thickened. Now remove from heat and add vanilla, digestive crumbs, coconut and pecans. Press into the bottom of a buttered baking tray and put in refrigerator for at least 45 minutes to cool. To speed this up you can put it in the freezer for about 20 minutes instead.
In a bowl whip together the butter, custard powder, and cream. Once smooth, gently stir in icing sugar until completely combined. The mixture should be nice and creamy with no lumps. Now spread the mixture evenly over the base. Return tray to fridge (30 minutes) or freezer (15 minutes).
Use a double boiler over low heat to melt the chocolate and butter, stirring until smooth (You can also melt it in the microwave, just be careful not to overdo it!). Pour chocolate evenly over second layer and once more return the dish to the fridge, let it set for at least 15 minutes. Helpful hint, half way through setting the top layer, score the chocolate with a knife so it doesn't crack when cutting later!
When the chocolate has set, cut into squares and serve.
Simon's Super Choc-Banana Cake
Me and my fellow Kilimanjaro climbing team have been raising money for the Nasio Trust in Kenya and as part of our fundraising activities we have had many bake sales in the office and also at the local running club. My super chocolate banana cake always goes down a storm, the fact it has bananas in there means people can trick themselves into thinking that it is a cake that is good for you.
- 175g caster sugar
- 175g softened butter
- 2 eggs
- 175g self-rising flour
- 2 bananas, mashed
- 100g chopped dark chocolate
Preheat oven to 180 degrees.
Mix together caster sugar with softened butter. Beat both eggs and add them to the mix. Add self raising flour and mix thoroughly, then add mashed bananas and chopped dark chocolate, stir these in well.
Whack the mix into a bread tin with oven proof paper and let it bake for around 30 minutes. To check it's done stick it with something sharp, and if it comes out clean then it's done.
Suki's Walnut, Ginger and Chocolate Orange Flap Jacks
I wanted to give my flapjack a healthy spin where possible so the sugar has been halved and the usual syrup has been replaced for honey. Adding ginger and walnuts gives the flapjack a different dimension so I tried it out and I quite like them!
- 400g oats
- 180g butter
- 100g sugar
- 100g honey
- Zest from half an orange
- Handful of ginger shavings
- 50g walnuts
- Large bar of chocolate
Preheat oven to 180 degrees.
Place large sauce pan on medium heat and add butter, sugar, honey, orange zest, walnut, and ginger shavings. Once nicely melted add the oats and stir well.
Pour oaty mixture onto a baking tray of about 2 inches deep and smooth over until evenly flat.
Place baking tray into oven for roughly 20-25 minutes until golden brown.
Once done, pull the tray out and score your flap jack squares evenly. Melt heaps of chocolate in a bowl, dunk a tablespoon into it, and sprinkle all over the flap jacks to create a messy nest of chocolate.
To find out more about Macmillan Coffee Morning, or how you can support Macmillan Cancer Support visit: http://coffee.macmillan.org.uk/Home.aspx#.VCE3PvldUmM