This recipe makes 2 or 3 souffles in 9cm (ish) diameter ramekins

Pre-heat the oven to 200˚c

Butter your ramekins, sprinkle them with sugar all around and pop them in the freezer

To make your raspberry sauce (coulis?!), add half the sugar and all the raspberries to a hot pan and heat for a 2 -3 minutes with a big squeeze of lemon juice

Once you have heated the sauce through and the raspberries have broken down a bit, push the whole lot through a sieve into a bowl (to remove the seeds).  Add your cornflour (to thicken it) – stir – and set aside

In a new bowl, whisk your egg whites, gradually adding the rest of the sugar. Whisk until you get soft white peaks (ie when turned upside down in bowl, meringue mixture doesn’t fall out!)

Add a good squeeze of lemon juice to the meringue mixture (this is important apparently – am not sure why though)

Now mix a third of the egg white mixture into the raspberry coulis

Fold the rest in very gently until mixed (ish, you can have a slightly marbly effect)

Divide between 2 or 3 ramekins

Smooth off the top of each one with a knife

Loosen the top edge around the ramekin with a knife

Pop in the oven on a baking tray for 10 minutes

Sprinkle with Icing Sugar and eat really quickly!

I think this is a Paul Heathcote recipe found on the BBC website…  The bit of paper has drips of raspberry on it so can’t be sure!