Grease your tin and place a square of baking paper in the base - this will allow you to pop your fudge out easily once it's set.
Put the butter, sugar, golden syrup and double cream in a large nonstick pan. The mixture will bubble up a lot when heated, so you need to allow lots of space.
Warm over a medium heat, stirring gently with a silicone spatula until everything is melted together.
Increase the heat and boil until the mixture reaches a temperature of 118C (244F). Make sure to stir the mixture regularly, using a long handled silicone spatula to get into the corners to ensure nothing burns on the base of the pan. Be very careful as the mixture will be extremely hot, as will the pan.
Turn the heat off and allow the mixture to cool in the pan for 10 minutes, stirring occasionally.
Now carefully pour the mixture into a heatproof bowl and allow to cool for a further 10 minutes, beating with the spatula at regular intervals until mixture thickens and loses its shine.
Pour two thirds of the fudge into the prepared tin and level off.
Place 16 mini creme eggs on top of the fudge, pressing just slightly.
Pour the remaining fudge on top and level off.
Halve the remaining mini eggs and full size creme eggs and place all over the top of the fudge, cut side up.
Cover loosely and leave to set a room temperature overnight. Don’t place in the fridge as it won’t set properly.