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Diplomatic Pudding

Place in a basin two ounces bread crumbs, one and a half ounces fine sugar, half ounce butter, one ounce picked currants, half ounce finely hashed sweet almonds, three egg yolks and one tablespoon maraschino. Mix all well together for two minutes with a wooden spoon. Then fill six lightly buttered individual pudding moulds with the preparation. Lay the moulds in a tin pan, pour in boiling water up to half their height; set in the oven, and after thirty minutes remove, unmould on a hot dish; pour a hot rum sauce over the pudding and serve.