Cadbury Dairy Milk Chocolate Buttons Egg 90g (Box of 12)

The Fascination: A London Underground Discovery

In 1998, a traveler in London was captivated by a sight rarely seen in the US: vending machines on the Underground platforms packed with Cadbury chocolate bars.

While Americans were primarily familiar with the seasonal Cadbury Creme Egg—which appeared for a month before Easter and then vanished like marshmallow Peeps—the British world of Cadbury was far more vast.

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The “Egg-volution”: Since 1875

The story begins in England in 1875. The earliest eggs featured smooth, plain dark chocolate surfaces filled with sugar-coated chocolate drops known as ‘dragees.’ By 1906, Cadbury introduced “Fancy” eggs—cardboard shells filled with assorted chocolates.

It was only in 1923, after the merger with J.S. Fry & Sons, that the first creme-filled eggs were born. These were originally sold as “Fry’s Creme Eggs” in 1963 before officially becoming the “Cadbury Creme Egg” we know today in 1971.

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The Great Debate: UK vs. US Recipes

Rigorous testing reveals that not all Creme Eggs are created equal. As reported by the New York Times, the difference lies in the foundation: “The first ingredient in a British Cadbury’s Dairy Milk bar is milk. In an American-made bar, it is sugar.”

How Do You Eat Yours?

Cadbury’s famous “How do you eat yours?” campaign (launched in 1985) led to a survey of fan habits:

A World of Variety

Beyond the classic fondant, there are at least 25 variations available globally, including the Oreo Cream Egg, the Dark Chocolate Jaffa Egg, and the White Chocolate Marble Egg.

Bournville’s Daily Miracle

To keep up with “Creme Egg Season” (New Year’s Day to Easter), the Bournville factory in England produces a staggering 1.5 million eggs every single day.