Recipe: Caramel Meringue – Edmonds Cookbook

This recipe is copied directly from my 1962 edition of the Edmonds Cookbook, as requested by Carol on 26 August in a comment on my Anzac biscuits recipe. Carol, I trust this is the recipe you’re referring to!

Caramel Meringue

• 3 ozs butter
• 1 1/2 tablespoons sugar
• 1 egg
• 1 breakfast cup flour
• 1 tsp baking powder
• pinch of salt

Cream butter and sugar, add egg and beat well. Add sifted flour, baking powder and salt. Roll out on greased paper (about quarter-inch thick). Bake 10 to 15 minutes at 375 degrees Fahrenheit.

FILLING:

• 1/2 tin sweetened condensed milk
• 1 tablespoon butter
• 1 tablespoon golden syrup
• 2/3 teacup brown sugar
• 2 egg yolks
• 1 teaspoon vanilla essence
• 1 1/2 tablespoons flour

Put condensed milk into a saucepan with butter, golden syrup, sugar, egg yolks and vanilla. Warm the mixture, then add the flour. Pour over the bsicuit mixture. Cover with meringue made with 2 egg whites beaten stiffly, then add 4 tablespoons sugar. Bake about 40 minutes at 350 degrees Fahrenheit. Cut while hot.