Strawberry and raspberry clafoutis

Method

• 1
  Preheat oven to 180C. Grease four 1 1/2 cup (375ml) capacity ovenproof dishes. Place in a roasting pan.
• 2
  Combine the sugar and flour in a large bowl. Whisk the eggs, egg yolks, milk, vanilla and brandy. Gradually add to the flour mixture, whisking between each addition. Whisk until smooth. Cover with plastic wrap and set aside for 30 minutes to rest.
• 3
  Add the butter and orange rind to the batter and stir to combine. Divide the strawberries and raspberries evenly among the prepared dishes. Pour the batter over the berries. Pour boiling water into roasting pan to come one-third of the way up the side of dishes. Bake for 25-30 minutes or until just set. Dust with icing sugar to serve.