- butter, for greasing
- 1 tbsp cocoa powder
- 4 free-range egg whites
- 3 tbsp caster sugar
- 1 nectarine, chopped into bite-sized pieces
- 3 free-range egg yolks
- 100g/3½oz caster sugar
- 3 tbsp double cream
- 30g/1oz butter
- Preheat the oven to 200C/400F/Gas 6.
- For the soufflés, grease the insides of two 7.5cm/3in ramekins with butter and dust with the cocoa powder.
- In a clean, grease-free bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Add the sugar and whisk again until the mixture becomes thick and glossy.
- In a separate clean bowl, stir the nectarine and egg yolks together.
- Fold the egg whites gently into the egg yolk mixture and spoon into the greased ramekins.
- Bake in the oven for 8-10 minutes, or until well risen and set.
- For the sauce, heat the sugar in a pan over a medium heat until it melts and turns a deep caramel colour. Take off the heat and allow to cool slightly, then add the cream and butter and mix well.
- Put the sugar mixture back on the hob and heat gently, until the sauce has thickened.
- To serve, arrange the ramekins on individual plates and spoon the hot butterscotch sauce over the soufflés.