3 savoury baking recipes for Macmillan Coffee Morning
Not got much of a sweet tooth but want to contribute to the World’s Biggest Coffee Morning? Savour these delicious recipes from M&S and Macmillan Cancer Support.
Baking shouldn’t stop at a lushious lemon drizzle cake or victorious victoria sandwich cake, so if your office is likely to be saturated with the sweet stuff tomorrow, why not give these bakes a go.
Remember, there are several ways to raise money for this great cause – if cake-making isn’t your thing, and you’re not abstaining from alcohol as part of the ‘Sober for October’ campaign, why not recreate these pink cocktails as part of a pink-themed party for Breast Cancer Awareness Month.
Gluten-free cranberry and Stilton savoury cheesecake
Full of rich, autumnal flavours, this light baked cheesecake is a boozy twist on it’s fruiter counterparts – save this recipe for the upcoming Christmas festivities.
Preparation time: 15 minutes
Cook time: 60 minutes
- 50g butter
- 200g gluten-free cheese crackers
- 300g fresh cranberries
- 150ml port
- 150g soft brown muscovado sugar
- 600g full-fat soft cheese
- 3 eggs
- 125g fresh chives
- 125g Stilton
Begin by melting the butter, crush the gluten-free cheese crackers, snipping the fresh chives and crumbling the Stilton – set aside.
- Heat oven to 170°C/150°C fan/gas 3 ½.
- Line the base of a 20cm non-stick deep springform cake tin with baking parchment.
- Combine the melted butter and cracker crumbs, spoon into the tin and spread in an even layer, using the back of a spoon.
- Bake for 5 minutes, then remove and set aside while you make the filling.
- Tip the cranberries, port and sugar into a medium saucepan and heat until the mixture bubbles.
- Cook on a medium heat for 5-6 minutes, until the fruit is just starting to burst and release its juice.
- Set aside.
- Using an electric hand mixer, whisk together the cream cheese and eggs with some salt and pepper for 1-2 minutes, until smooth.
- Fold in the chives and two-thirds of the Stilton.
- Spread two-thirds of the cranberries onto the cracker base in an even layer, then pour on the cheese filling.
- Finish with the remaining Stilton.
- Bake for 40 minutes, until just set with a slight wobble in the centre.
- Allow to cool on a wire rack, then transfer to the fridge to cool completely for at least 3 hours or overnight.
- Top with the remaining cranberries.
- When ready to serve, release from the tin, slide off the base and put the cheesecake onto a serving plate.
The cheesecake can be made up to 3 days in advance and kept chilled.
Cumin Keema buns
Serve these aromatic lamb mince buns with Indian spiced chai and freshly sliced pineapple for an exotic mid-morning treat.
Preparation time: 15 minutes
Cook time: 60 minutes
For the buns
- 1 packet M&S No Knead Italian Dough mix
2 tbsp olive oil
For the filling
- 2 tbsp vegetable oil
- 1 onion
- 2 tsp ground cumin
- 1 tbsp fresh ginger
- 2 garlic cloves
- 450g lamb mince
- 1.5 tsp salt
- 2 tsp fresh coriander
- 1 tsp mint leaves
- 1 tomato
- 1 bay leaf
- 50g frozen peas
- Half of 1 lime
- 1 egg
- cumin seeds
- 1 green chilli
- 30g natural yogurt
Chop the onions. Grate the fresh ginger. Mince the garlic cloves. Chop the fresh coriander. Select a ripe tomato and dice the tomatoes. Cook the frozen peas. Beat the eggs.
- The day before you’re planning to make the buns you need to make the biga to leven the dough.
- Weigh out 200g of the mix, add 150ml water and mix well. Cover with cling film and leave in a warm place to ferment overnight. The next day, add 250ml water to the biga and fold with a spatula for 1 minute. Note that the water will not fully mix in.
- Add about half the dough mix to the biga and fold until it’s incorporated.
- Repeat with the remaining dough mix. Don’t worry about the mix being very wet and sticky, as it will help to make light and fluffy buns.
- Add the olive oil and fold through the dough.
- Cover the mix with clingfilm and leave for an hour in a warm place to prove and double in size.
- While it’s proving, make your keema. Heat the oil in a heavy-based frying pan over a medium heat and sauté the onion until golden brown.
- Add the ground cumin, ginger and garlic and cook for 3-4 minutes
- Add the lamb mince and salt and fry over a high heat until it browns and any water evaporates. In a pestle and mortar, pound together the coriander, mint and green chili to make a course paste.
- Add the yoghurt to the lamb and sauté briefly before adding the herb paste and cooking for a further 4 minutes.
- Add the tomato, bay leaf and peas and cook for 5 more minutes, until the tomatoes are soft.
- Squeeze over the lime, stir and set aside to cool down.
- Preheat the oven to 220 fan.
- When the dough has doubled in size, rub your hands all over with olive oil (to avoid the dough sticking to your hands) and break off 90-100g pieces.
- Roll them into a ball and then flatten into discs your hand.
- Spoon a dessert spoonful of the keema mix into the centre of the disc and bring the edges over the mince to cover it, pressing the dough together to seal the buns.
- Make sure the edges are thoroughly sealed and there are no gaps for the mince to escape.
- Place on a lined baking sheet, seal side down. Repeat with the rest of the dough and then brush with the beaten egg.
- Scatter over some cumin seeds.
- Put an empty, high sided roasting tin in the bottom of the oven and fill with boiling water to create steam.
- Bake the buns for 15-20 minutes, until puffed and golden.
Apple, walnut, sage and spinach savoury muffins
If you can’t wait until Sunday for a traditional roast, the flavours in these muffins will certainly hit the stuffing ball-sized spot!
Preparation time: 30 minutes
Cook time: 35 minutes
For the muffins
- 80g unsalted butter
- 1 onion
- 150g baby spinach leaves
- 5 sage leaves
- 250g plain flour
- 2 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 1.5 tsp salt
- 2 eggs
- 275g Greek-style yogurt
- 125g mature Cheddar
- 1 Braeburn apple
- 40g walnuts
For the topping
- 200g cream cheese
- 25g mature Cheddar
- 1 tbsp Greek-style yogurt
- Honey, to taste
Using an additional 2 tsp for frying, melt and cool 80g of the unsalted butter. Finely dice the onions. Finely shred the baby spinach leaves. Finely shred the sage leaves. Grate the mature Cheddar. Grate the Braeburn apples. Saving extra to decorate, crush the walnuts. Finely grate the mature Cheddar.
- Heat the oven to 220°C/200°C fan/gas 6. Line a 12-hole muffin tin with paper cases.
- Warm the 2 tsp butter in a frying pan and sauté the onion with a pinch of salt until soft and translucent – about 10 minutes.
- Add the spinach and sage, and stir until wilted and soft. Cool.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.
- In a jug, whisk the melted butter, eggs and yogurt, then pour this over the flour.
- Stir with a spatula until just combined.
- Fold in the cooled onion mixture, the Cheddar, apple and toasted walnuts.
- Spoon into the prepared cases and bake for 18-20 minutes, until a toothpick comes out clean.
- Leave to cool.
- Meanwhile, whisk the cream cheese with the Cheddar and yogurt, plus a pinch of salt and fresh black pepper.
- Top the muffins with the cream cheese mixture, some crushed walnuts and a drizzle of honey.
M&S has been the headline partner of Macmillan’s Coffee Morning, taking place on 27th September in 2019, for 10 years. In 2018 alone, they raised £3 million which is enough to fund 55 Macmillan professionals for a year. Find a Macmillan Coffee Morning happening near you here.
Are you baking for Macmillan Coffee Morning? We’d love to see your creations! Tweet your bakes @goodhomesmag, tag us in your Instagram posts, using the hashtag #thisgoodhome for your chance to be featured on our Instagram feed or share your breadful puns on our Facebook page.
Make sure you grab your £10 tickets to meet baking stars including Candice Brown and Selasi Gbormittah at The Cake & Bake Show.
The UK’s biggest baking event will be held at Excel, London on the 4-6 October 2019.
The show is brimming with all things baking, cake decorating and sugarcraft. Gain insight from celebrity experts, stock your shelves with the latest baking equipment and be wowed by the spectacular Cake Competition and exquisite wedding cake display tables, plus many more treats for your taste.
Save £8 on the on-the-door price by buying your tickets online quoting our discount code ‘GH10’ at the checkout or by clicking here.