Soak the raisins and currants in the rum for 30 minutes (or overnight if you plan ahead), then drain. In the bowl of a standing mixer, combine 425ml of milk, the yeast, flour and egg. Use the paddle attachment and mix well, then add the remaining milk, melted butter and salt. Mix for another 5 minutes, then stir in the raisins, currants, pumpkin and spices. Cover the bowl with a damp towel and let rise for 30 minutes.
Meanwhile, heat the oil to 375F. Give the dough a good stir. Dip the ice scoop in the hot oil, then scoop out small balls and drop them carefully in the oil. Fry for 5 minutes until nicely browned, flipping them over halfway through. Drain on kitchentowel and dust with icing sugar.
If you do not have a standing mixer you can use a hand mixer or simply mix by hand with a whisk.