Place the mini eggs in a sandwich bag and use a rolling pin to break them into smaller pieces, leaving a few whole.

Place these in the freezer for at least an hour.

Place a small cup of water in the freezer.

Pour the condensed milk, sugar, butter, and milk into a medium non-stick saucepan.

Warm over low heat on the hob, stirring constantly until the butter has melted.

Increase the heat, and bring the mixture to a rolling boil, stirring constantly.

Boil steadily for 10 minutes, stirring constantly, especially around the edges where it’s more likely to catch to the bottom of the pan.

Remove from the heat and take your cup of water out of the freezer.

Use a teaspoon to drizzle a little fudge into the cold water.

If your fudge is ready, it will form a small, pliable ball, a little like soft play-doh.

If it needs longer, return to the heat and boil for a few more minutes before trying again.

When it’s ready, remove it from the heat, add a pinch of salt, and beat well for 2 minutes.

Leave for 10 minutes.

Line an 8-inch square tin with baking paper.

After 10 minutes, your fudge will have a sheen, beat vigorously until it looks matte.

Leave for a further 5 minutes.

Add the mini eggs and beat well, until the eggs are evenly distributed.

Pour into the prepared tin and set in the fridge for at least 3 hours.