Grease a 20 x 24.5cm tin with butter and line with a single sheet of baking paper allowing extra to hang over each end (which will act as handles for removing fudge).

Place the sugar, butter, milk, golden syrup and Creme Eggs into a heavy based saucepan.

Heat gently and stir until the sugar has completely dissolved (a whisk is useful).

Bring the mixture to the boil and then boil gently, stirring ocassionally, for 10 minutes or until it reaches “soft ball” stage of 116ºC (use a sugar thermometer)..

Remove the pan from the heat and set aside for 5 – 10 minutes.

Beat the mixture with a whisk until it starts to go thick and grainy.

Pour the fudge into the tin and even out with a plastic spatula if necessary.

Decorate by pushing the Creme Eggs and mini eggs into the surface.

Allow to cool.

Once cool remove the fudge from the tin and cut into bite sized pieces (I made 36 generous sized pieces).

Store in an airtight container in the fridge where it should keep for at least 2 weeks.