Cook raspberries with water and sugar. Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add bread crumbs, flour, baking powder, salt, sugar, cinnamon, shortening, and egg yolk. Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce.
Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree.