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1
Dough Base - Preheat oven to 165u00b0C.
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2
Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
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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.
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4
Using a spatula, fold in flour, adding the milk at the end.
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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.
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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.
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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.
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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.
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9
Remove from the oven and allow to cool a little before slicing.
