For the prune filling:

Make small incisions in the prunes and remove the pits.

Place one almond in the cavity previously occupied by the pit.

For the milk batter:

Mix together the milk, flour, and salt to form a paste.

Add the eggs, sugar, and rum and beat on high speed until the batter is well blended.

Set aside to rest and thicken slightly for 30 minutes in a warm place.

For the assembly and topping:

Fill a deep-fat fryer with the vegetable oil and heat to 320°F (160°C).

Dip prunes one at a time into the milk batter so they're coated all over. Allow excess batter to drip off.

Drop coated prunes into the hot oil and turn them over after 2 - 3 minutes so they become golden brown all over and puffy.

Remove with a slotted spoon and place on absorbent paper to drain.

Combine the chocolate and confectioners' sugar and sprinkle over warm prunes to serve.