You will need:
- 500 grams of fresh ricotta (crumbly);
- five eggs;
- a Cup of sugar;
- 50 grams of butter small;
- 50 grams of raisins, seedless;
- Cup of flour;
- 1/2 teaspoon of salt;
- 1/4 teaspoon of baking soda.
First grind curd through a metal sieve until it becomes a smoother consistency. Then take raisins, rinse it first in cold water, then put into a small container and pour boiling water. Leave the raisins for 15-20 minutes, then drain the water, and the raisins and set aside on a cloth and let it to dry slightly.
While drying raisins, sift the flour a couple of times (this procedure is necessary to ensure that the casserole was more delicate and airy). Break the eggs into a deep bowl, add salt and give everything a good whisk with a mixer (whisk until then, until the eggs will not increase in volume in twice). Then in egg mixture, place cheese, sugar, raisins, flour, soda and gently stir with a spoon, to avoid flour lumps (at this stage the mixer is better not to use, otherwise the eggs will settle and the pie will turn out less tender).
Take a baking dish (any shape with medium height sides), grease it with butter, put in it the resulting mass of curd and place in a preheated 180-190 degrees oven for 30-40 minutes (depends on the size of the form, the wider it is, the less time will be needed to bake). After the time check the readiness of dish conventional toothpick, and if the pudding is ready, remove the form with the cakes from the oven, let stand at room temperature for a few minutes, then remove the casserole from the pan, slice it into portions and serve.