Fund-raisers in Burton, Swadlincote and Uttoxeter are preparing for one of the largest charity events of the year – the World's Biggest Coffee Morning dreamed up by Macmillan Cancer Support.
The event, taking place on Friday, September 29, will see people all over the country host their own coffee morning to help cancer sufferers by providing cakes, tea, coffee and biscuits.
All proceeds raised from the events will then be donated to Macmillan, a charity that looks to improve the lives of everyone living with cancer in the UK.
Macmillan is urging anyone and everyone to take part, either by hosting a coffee morning or by attending one. Last year, 7,904 coffee mornings were held across the East Midlands region, raising almost £2.2 million to help provide essential support for people with the disease.
The event – now in its 27th year – helped raise £330,000 in Staffordshire last year alone.
Pauline Lewis, Macmillan's fund-raising manager for Staffordshire, said: "Half of us will get cancer at some point in our lives, but a cancer diagnosis can affect everything – our health, our finances, and even our relationships.
"But having a Coffee Morning is the perfect chance to catch up over a cuppa, enjoy some gorgeous treats and help Macmillan be there for people facing cancer.
"Just £14 could keep a typical Macmillan information and support centre like the one at Queens hospital stocked with all the information resources it needs to support people affected by cancer for a day."
How did it all begin?
The first ever coffee morning happened back in 1990. It was a small affair with a simple idea: guests would gather over coffee and donate the cost of their cuppa to Macmillan in the process.
It was so effective, the charity decided to do it all again the following year, only this time it went national.
Since then, coffee mornings have raised a staggering £165.5 million for Macmillan Cancer Support.
How can I take part in the World's Biggest Coffee Morning?
If you wish to hold your own coffee morning, the process is simple. All you need to do is sign up online and your kit will be posted to you within 12 working days.
There are lots of posters and games for you to download so you can host your own event and entertain guests.
Another way to raise money during the event is by hosting competitions or raffles while getting people to make a donation for your coffee and cake.
You can make your event open to the public by posting details of the Coffee Morning to the online map or by allotting posters at the workplace or in local shops.
If you aren't able to host your own, you can ask to attend others by using the map search here .
If you don't wish to attend a Coffee Morning, you can still donate can be given to the charity either by post, over the phone or online.
Thinking about baking for Macmillan Coffee Morning? Here are some delicious cake recipes to give you some ideas
Asda millionaire shortbread – serves 30
Ingredients:
125g caster sugar
350g plain flour, sifted
225g salted butter, chilled, cut into small pieces
150g unsalted butter
150g soft brown sugar
397g can Carnation condensed milk
150g dark chocolate (50 percent cocoa solids), in squares
200g milk chocolate, in squares
Method:
1. Pre-heat the oven to 160°C/140°C Fan/Gas 3. Line the base and sides of a 20cm x 30cm shallow cake tin or roasting tin with baking paper. Mix the caster sugar with the flour and rub in the salted butter until the mixture looks like breadcrumbs. Tip into the tin and press down very firmly with a large spoon.
2. Bake for 35 minutes until pale golden brown. Leave to cool in the tin.
3. Put the unsalted butter and brown sugar in a pan and heat gently until melted. Add the condensed milk and simmer gently for 8-10 minutes until the mixture thickens slightly. As it cooks, stir continuously with a wooden spoon, making sure you take the spoon into the edges of the pan to stop it catching and burning. Pour over the biscuit base and leave until cold.
4. Put the chocolate in a large bowl. Put the bowl over a pan of hot water, making sure the base of the bowl doesn't touch the water. Leave until melted, stirring occasionally.
5. As soon as the chocolate is melted, pour onto the caramel and leave until set. Cut into squares to serve.
Tesco coffee and pecan cake – serves 10
Ingredients:
175g (6oz) unsalted butter, softened
175g (6oz) golden caster sugar
3 large eggs, beaten
175g (6oz) self-raising flour, sifted
1tsp baking powder
2tsp instant coffee powder
60g (2½oz) pecans, chopped
For the icing
500g (1lb) mascarpone
100g (3½oz) light muscovado sugar
4tbsp coffee liqueur, such as Tia Maria or Kahlúa
Handful pecan halves and coffee beans, to decorate
Method:
1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Butter 2 x 20cm (8in) loose-bottomed tins and line with nonstick baking paper.
2. Beat the butter and sugar with an electric hand whisk for about 5 minutes or until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Then fold in the flour and baking powder using a large metal spoon.
3. Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the chopped pecans.
4. Divide the cake mix between the two tins and smooth the surface. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.
5. Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely. Drizzle the flat side of one cake with a tablespoon of coffee liqueur.
6. To make the icing, beat the mascarpone together with the sugar and the rest of the coffee liqueur until smooth. Sandwich the cooled cakes with a third of the filling and then cover the top and sides of the cake with the rest of the filling. Decorate with the pecan halves and a little pile of chocolate-covered coffee beans in the middle.
Aldi peanut butter brownies – serves 16
225g Grandessa crunchy peanut butter
200g Moser Roth 70% dark chocolate
280g The Pantry soft light brown sugar
3 Greenvale medium eggs
100g The Pantry self raising flour
Method:
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 20cm (8") square baking tin with baking parchment.
2. Put 50g of peanut butter in a small microwaveable dish and set aside. Set 50g (2 blocks) of chocolate aside.
3. In a medium sized saucepan, gently melt the remaining peanut butter, the chocolate and sugar. Mix well. Remove from the heat then beat in the eggs one at a time. Stir in the flour. Spoon the mixture into the tin.
4. Microwave the peanut butter until melted then drizzle over the mixture. Bake in oven for around 30 minutes – it should have a crust but still be a little soft in the middle.
5. Microwave the reserved chocolate until melted then drizzle over the brownie. Allow to cool in the tin then cut into 16 squares.
