Add the milk and 50ml water to a small pan and warm over a low heat for a few minutes; you should be able to dip your finger in without scalding it.

Whip the cream for the filling in a large mixing bowl until you have soft peaks, then gently fold in the remaining 2 crème eggs, chopped into small pieces. Cadbury has axed yet another popular Easter egg - leaving shoppers gutted. Cadbury owner Mondelez has confirmed the Oreo Chocolate Easter Egg will not be returning this Easter.Feeling fancy, looking to impress that special someone or Easter shopping for a more discerning palette? Enter: our mouth-watering collection of luxury chocolate Easter eggs. From decadently dark creations to creamy white and silky smooth milk chocolate – our range of devilishly delightful luxury eggs has something to satiate every sweet tooth this Easter Someone else wrote: "I've literally been looking everywhere for them because I love them so much and now it makes sense why I can't find them," while a fourth put: "Why?? They were incredible! I noticed the chocolate one wasn’t out last year only the Oreo one." Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture. Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix. Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Ally wrote: "@cadbury getting rid of the Egg n Spoons is absolutely disgraceful behaviour. unacceptable." Lumo chimed in too, by writing: "Why would they just discontinue the egg n spoons like that. heartbroken." Savannah wrote: "NO DID THEY DISCONTINUE DAIRY MILK EGG N SPOON?" Pour into the baking tin and leave to cool for about 15 minutes. Cut the crème eggs into pieces and lightly press into the top of the fudge then leave to cool completely.Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container. Top with chopped crème egg pieces and then with the tip of a knife swirl the pieces into the chocolate slightly. Leave to cool completely before cutting into squares with a sharp knife. Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set.

Make the chocolate drizzle by heating the cream and the chopped crème egg in small pan until the eggs start to melt and the mix begins to bubble. Remove from the heat, whisk until smooth and pour into a bowl and leave to cool. Turn up the heat and boil for 10-15 minutes, stirring regularly to ensure it doesn't burn on the bottom of the pan, until the fudge reaches 115°C on a sugar thermometer. Preheat the oven to 200°C/fan 180°C/gas 6 and grease and base line a 20cm x 30cm swiss roll tin with baking parchment. Put the sugar, cream and butter in a large pan and heat gently, stirring, until the sugar is dissolved. Make sure you don't leave any sugar crystals on the sides of the pan as this will affect the texture of the fudge, so brush them down with a pastry brush if need be.

Cadbury Dairy Milk Caramel Nibbles Chocolate Egg (Box of 12)

Turn the cooled sponge onto a sheet of baking parchment, spread the whipped cream over, leaving a 1 cm gap at the edges. Starting from a short edge roll the sponge up using the sheet of baking parchment to help you. For the chocolate topping, break the dark and milk chocolates into small pieces and melt in a bowl in the microwave or over a pan of gently simmering water. Melt until completely smooth and pour over the caramel layer, tapping the tin on the work surface so that it settles in an even layer. Place the butter in a large mixing bowl with the caster sugar. Using a wooden spoon beat until light and fluffy. Gradually beat in the egg until well mixed, then gradually add the flour. Use your hands to bring the mixture together to a stiff dough. Gather into a ball and chill for 30 mins. Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.