5 Eggs
14 oz sheep cheese
2-3 tablespoons vegetable oil
1 cup sugar adjusts the amount to taste
1 teaspoon lemon peel
2 teaspoons lemon juice
1 cup raisins optional
1 teaspoon vanilla sugar
butter for coating the baking tray
cooking sheet
baking paper
Boil the pasta as directed on package. Drain and rinse in cold water. Pour the little oil and stir well. Grate the cheese and mix with macaroni. If using, rinse raisins in hot water. In a deep bowl beat 5 eggs, sugar and vanilla sugar. Mix well. Add the lemon peel and lemon juice and mix well. Add the egg mixture to the macaroni and cheese and mix well with a spoon. Leave some aside for coating the top. Add raisins if you opted for and mix one more time. Line a cooking sheet with baking paper. Coat well with butter which will give extra flavor to the pudding. Pour everything in the cooking sheet, even out using a tablespoon and bake on medium heat until brown (I'm sorry, I forgot to check the time so I just eyeballed it). Remove when the pudding gets a brown crust. Leave to cool in the cooking sheet, then cut into bars. Nuts can be added into composition if preferred. For a lighter, fresh taste, add 2 tablespoons lemon juice to the composition, before baking.