Curd pudding

A common and simple lunch dish from home, eaten with a spoon of sour cream.

Need:
300g of curd
2 eggs
4 table spoons of semolina (here known as griesmeel)
2 tabble spoons of sugar
1 handful of raisins
a bit of butter for oiling the baking form

Note: Curd is not everywhere the same. Here they have mostly creamy curd, which is quite wet - because of that I do not use milk to soak the semolina in. In case you have a normal block of curd, then add about 100 ml of milk to the mix.

Mix everything, let it rest for about 15 min, so the semolina fluffs up a bit. Stir it through again, put in a buttered oven dish, bake for about 30 min on 180C. Best served warm, but can be eaten cold if you have leftovers.