Line the insides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino pudding (No. 1134), and when cooked and on the table, remove the paper, and break up the cake in small pieces, into a vessel. Moisten with two gills of cold milk and two eggs, and mix well with the spatula for two minutes; add two ounces of dried currants (No. 1080). Mix in a saucer a saltspoonful of cinnamon, with one of allspice and one of cloves, all ground, and add it to the preparation in the bowl; stir well for three minutes; then, with a wooden spoon, fill up the molds, and lay them on a baking-pan. Put it into a moderate oven for ten minutes; then remove, cool off, and unmold; lay them on a table, and pour over each pudding a teaspoonful of rum, and with a light pastry-brush glaze the surface with glace a l'eau (No. 1197). Dress them on a dessert-dish, and serve.