Cam,
Good news
No need to boil your malt extract, it has been already preboiled and extracted for you at the factory. All grain home brewers boil for at least an hour to break out the protein etc etc and end up with a wort that is ready to be fermented. In the case of malt extract (both liquid and dried), this process has been done for you and there's no benefit whatsoever in further boiling.
Your best bet with that recipe is to steep the crystal malt (cracked but not ground) in about a litre and a half of water straight from the kettle and allow it to steep for about an hour. Crystal malt has been 'premashed' for you in the husk so what you are doing is dissolving and extracting the goodies in the grains. Then strain through a wire strainer or colander into a pan and add hops. 125g is way over the top IMHO, try about 30 g of a medium bittering hop like Pride of Ringwood or, to make a more British style ale, Challenger.
Boil for an hour, and add some flavour or aroma hops, maybe 20 grams of Goldings during the last ten minutes of the boil.
You won't need a big pan, the one you have got should be fine for dissolving the malt extract you are using.
With that amount of hot liquid, just strain hop liquid and pour dissolved malt extract into sterilized fermenter and top up to your desired quantity with cold tap water, or if you are in a warm area like QLD you might want to chill ten litres in a sterile container (I use a woolies spring water cube) beforehand. Remember to top up to a litre more than your final bottling quantity as you will lose a litre in sediment etc when bottling.
No need to rack anything, just seal fermenter well and away you go. A really good ale yeast is Nottingham.
I assume you are using a standard plastic fermenter with tap, when bottling a 'cane' is the best invention since sliced bread, about $4.
Cheers
Michael