Amanda Laird: Caramel meringue

Caramel meringue. Picture / Carolyn Robertson

Makes 12-16 pieces

Base

100g butter
2 Tbsp caster sugar
1 egg
1 1/2 cups self-raising flour

Filling

1 x 395g tin condensed milk
1 Tbsp butter
1 Tbsp golden syrup
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla extract
1 Tbsp plain flour

Meringue

2 egg whites
4 Tbsp caster sugar

1. Preheat oven 180C. Cream butter and sugar then add egg, fold in flour and press into lined slice tin and bake 15 minutes.

2. In a saucepan gently melt the condensed milk, butter, golden syrup, sugar and vanilla, stirring to combine. Stir in egg yolks and flour then when cool, pour over base.

3. Beat egg whites until stiff. While beating, sprinkle sugar over the whites until meringue is firm and glossy. Spoon over caramel and bake for 20-25 minutes.