First work the curd, egg, flour, semolina, rum, breadcrumbs and salt into a smooth dough, then leave to rest for 10 minutes.

In the meantime, bring a saucepan of salted water to the boil and use two spoons to form dumplings out of the dough. Let the dumplings simmer in the boiling water until they float on the surface.

In the meantime, melt the butter in a pan, add the breadcrumbs, sugar and cinnamon and toast. Lift the dumplings out of the water with the slotted spoon and roll them in the butter crumbs.

Bring raspberries to a simmer in a saucepan with water, sugar and rum and serve while warm.