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!"

Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix.

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. 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. 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. 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

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

Pour onto the shortbread and smooth to cover in an even layer, leave in the fridge for a couple of hours until set. Mondelez-owned chocolate company, Cadbury, has decided to scrap a classic Easter treat - and it's left some fans completely furious. 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.

Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. 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.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. Cadbury Oreo White Chocolate Egg Shell (Sugar Cocoa Butter Skimmed Milk Powder Whey Powder (from Milk) Wheat Flour Milk Fat Emulsifiers (Soya Lecithins, E476, E442) Palm Oil Fat Reduced Cocoa Powder Glucose-Fructose Syrup Wheat Starch Flavourings Raising Agents (E503, E501, E500) Salt Acidity Regulator (E524) Allergy Text May contain Nuts.)( Cereals containing gluten,Milk,Soya), Cadbury White Chunks (Sugar Cocoa Butter Whey Powder (from Milk) Skimmed Milk Powder Milk Fat Emulsifiers (Soya Lecithins, E476) Flavouring Allergy Text May contain Nuts and Wheat)( Milk,Soya), 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." The Mirror reports that the popular chocolate goodies came inside a purple egg box, which contained four Cadbury Dairy Milk chocolate eggs, filled with a bubbly chocolate mousse. The box set also contained two purple spoons. 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.

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 Melt the 250g chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly. Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top. 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. 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.

Dairy Milk Orange Mousse Peter Rabbit 30g (Box of 33)

Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. 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. 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. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container. 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.