From our local paper, saving here to make for the DH. times are estimated and also assumed you would make the caramel while base is cooking and start the meringue - time given should be achievable. I've since made this and altered the timings a little and the pan I used was 17cm x 25cm and worked fine though gave a slightly thick base and the base took about 18 minutes to cook. Also suggest you use the back of a spoon to flatten out the dough in the pan and give the pan a slight grease before putting in the baking paper as it helps to anchor it so you don't have it sliding as you spread the raw dough out. I have left the serving size the same though they are large serves but you could get away with 12.