Ingredients

• 120 g butter (soft)
• 120 g caster sugar
• 2 egg yolks
• 240 g self-raising flour
• 1 dash milk
• 1 (395 g) condensed milk (1 tin)
• 110 g unsalted butter
• 2 teaspoons golden syrup
• 2 egg yolks
• 4 egg whites
• 60 g sugar

Instructions

1. Dough Base - Preheat oven to 165°C.

2. Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.

3. In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.

4. Using a spatula, fold in flour, adding the milk at the end.

5. Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.

6. Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.

7. Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.

8. Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.

9. Remove from the oven and allow to cool a little before slicing.