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Clifton Pudding

Put four ounces of ground rice into a saucepan with two breakfast cupfuls of cream, and boil gently until the mixture begins to thicken, stirring occasionally. Place the yolks of six eggs in a bowl, whisk them well with the whites of two eggs, and add gradually four ounces of finely-crushed loaf sugar, two tablespoonfuls of brandy, three ounces of blanched and pounded sweet almonds, and the grated rind of half a lemon. Remove the ground rice mixture from the fire, and when it is cool, stir in the other mixture; pour the whole into a well-buttered pie-dish, place a few slices of candied peel on the top, stand the pudding in a moderate oven, and bake for nearly or quite twenty-five minutes; then take it out and serve it either hot or cold.