cadbury Oreo Chocolate Easter Egg, 31 g, Pack of 48

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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. 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. READ MORE Birmingham brewery's big beer boost as ales served on trains from Edinburgh to Bournemouth 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.

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?" 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. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Mondelez-owned chocolate company, Cadbury, has decided to scrap a classic Easter treat - and it's left some fans completely furious.Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

To make the shortbread, cream together the sugar and butter until pale and fluffy then add the flour and mix to form a soft dough. Tip into the baking tin and with your fingertips, spread out to cover the base of the tin in an even layer. Bake in the oven for 15 minutes until golden, then remove and set aside to cool. 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. Gently fold the cooled chocolate into the mix then spoon into the prepared tin, spread it right to the corners smoothing the top as you go and bake in the oven until firm to the touch and starting to shrink away from the edges. Speaking about the change, a Mondelez International spokesperson said: "We’re always listening to our Cadbury fans to ensure our Easter range includes their favourites and reflects their changing tastebuds. We’ve made a few changes to reflect this and think our 2023 line-up is egg-cellent, even if we do say so ourselves!" 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.Fans have been left fuming after one person posted a video on TikTok saying hinting the chocolate is gone for good 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. 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. Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg. Using a fork, mix well until you have a rough dough. Transfer the dough to a clean, flour-dusted work surface and knead for around 10 minutes, or until soft and springy.