Instructions: 1 Preheat the oven to 220c/425f. Place the 110g sugar into a frying pan and allow to form into a caramel. Set aside to cool a little.

2 Melt the butter and stir in the flour. Pour in the milk, stirring continuously until you have a thick sauce.

3 Add 1 tbsp Drambuie and the egg yolks, stir well and set aside. Butter and sugar 4 x 120ml individual ramekins, chop a few segments of nectarine and place at the bottom.

4 Fold the egg whites into the white sauce, pour into the ramekins, and bake in the oven for 10-12 minutes.

5 Place the remaining fruit in a saucepan with 2 tbsp caster sugar, 4fl oz water and the vanilla pod. Allow to simmer for 8-10 minutes.

6 Oil the underside of a large bowl. When the caramel is the consistency of runny honey, drizzle it in across the bowl criss-cross fashion using a metal spoon, to make a basket.

7 Serve the souffles hot with the poached fruit and caramel basket.

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