January and its resolutions may mean clean-eating and abstinence to some. For others, the sole redeeming feature of this cold, damp month is the start of Creme Egg season.
Now the latter camp have reason to celebrate, as a three-floor café devoted entirely to the gooey treats has opened in London, and the first pictures as as joy-inducing as a Creme Egg fan could hope for. Oh, and there's a ball pool (what?).
The Soho eatery's menu comprises of ridiculous and amazing items such as Creme Egg toasties, Creme Egg chocolate cake and Creme Egg with soldiers (main image).
While the ground floor offers takeaway (including the aforementioned toasties for £2), the first floor has more of a restaurant vibe, with dishes priced at £4 each, including a hot drink.
The restaurant is at 26 Greek Street, Soho, from 22 January, closing its doors on 6 March. Opening hours are Friday 5pm-9pm and 2pm-6pm Saturday and Sunday (so sadly no pretending Creme Egg and soldiers is a valid breakfast choice). Tickets sold out instantly, but Cadbury has said there's limited room for walk-ins each day.
The second floor houses the ball pool and though we haven't yet seen any pictures of it, it has been described as “interactive” (thankfully, as we're not quite as on board with a ball pool you just stare at).
So far, we're afraid to report there's no word on whether our personal favourite of ‘Creme Eggs à la freezer’ are on offer, but we can provide you with the recipe for that one should you so wish (clue: put Creme Eggs in the freezer, wait, eat).
This time last year, Cadbury was under fire for changing the Creme Egg following the British company's takeover by US giant Kraft Foods (the food division of which is now known as Mondelez International), swapping the Dairy Milk shell for “standard cocoa mix chocolate” – a change that reportedly cost the company £6million in lost sales as fans rejected the new recipe.
Cadbury played down the fuss, telling This Morning: “The fundamentals of the Cadbury Creme Egg remain exactly the same as 1971; from the size of the egg to the original recipe with Cadbury chocolate and a unique gooey creme filling. In fact, only six out of 45 years of our creme egg history saw the shell made with Cadbury Dairy Milk.”
However those unhappy with the change can DIY their very own eggs at home with a recipe from chocolatier Paul A. Young.