Tuesday, February 10, 2004
First Marathon became Snickers, and now this? Creme eggs becoming less creamy?
In the halcyon days of the mid 1980s, when my only concern was getting home from school in time to watch Grange Hill, the passing of the seasons was measured by the arrival of the foil wrapped egg shaped delights from cadburys.
But I just had my first creme egg of the year, and the ‘creme’ was more like foam – it didn’t ooze, drip or pour and if you bit the pointy end of the egg and turned it upside down, nothing would happen. You just can’t suck the stuff properly any more.
Did I get a bad egg, or has there been a recipe change?