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."

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), 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. 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?" One more penned: "Omg I am fuming, they are my favourite," while another went on: "Please tell me you're joking." Whisk the 4 egg whites until firm, then gradually add the 100g of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff.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. 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. 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. 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.

Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes. 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. 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. 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.Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix.