I like to keep them in the fridge so the chocolate doesn't melt too quickly when my tongue is in there.

What I hated about Creme Eggs was when the licky stuff would go sort of hard and it would ruin the whole experience

Even worse, there is no way to tell if you are buying a silky smooth or hard fondant.

There should be a Creme Egg detector

I just chuck them away if they are like that. Like drinking a corked Shiraz!!

True

I used to like biting all the nougat off a Mars bar and just leaving the caramel, but the Mars bars here don't taste the same!

I miss Cabana and Fry's Five Centre (both extinct )

Five centre was awesome! Cabana had cherry though didn't it?

Yip cherry and coconut yummy - I want one

That is so true... Nothing more disappointing than looking forward to a creme egg and then finding the inside has gone all dry

I just noticed the other day that all the Creme Eggs sold in Australia are actually the English ones.

this has probably been mentioned already in about 9 other threads, but aren't the modern day creme eggs quite a bit smaller than those we scoffed in "the good old days"?

All hail the creme egg

no no, we are just bigger! lol! *nods wisely at asprilla*

Em x

That was just the Wagon wheels.