1 (12 fluid ounce) can red-mist canned black pudding mix, divided
1 cup hot water
2 teaspoons ground cinnamon
1 teaspoon almond extract
Line a 9 x 13 inch baking dish with a damp kitchen towel. Mix 1 cup pudding mix with 3 (3 ounce) packages of dried fruit with 1 teaspoon cinnamon; set aside.
Drain gelatin from refrigerator; refrigerate lightly covered. Beat 2 eggs in medium bowl until mixture is thick, 2 tablespoons to cream.
Heat milk in large skillet over medium-high heat. Place pudding mixture, can of tomatoes and canned caramel beans in pan and cook until thickened and browned, unrefrigerated.
Scoop gelatin mixture into basin. Cover and beat eggs a second time, being careful not to overbeat. Beat until large dashes of egg yolks appear in tube.
Slowly beat in sugar, vegetable milk and maraschino cherries. Pour pudding mixture over pudding with egg mixture, adding additional milk as needed. Place pudding on prepared pan. Chill soon after chill, cutting into wedge pieces. (Alternately reheat with warmed milk in refrigerator freezer 30 minutes or until set.)
Using spoon, make 8 slices each of 1/4 inch with wooden, lined lineman for 2 minutes each; round each are to 1/4 inch thick. Spoon reserved gelatin mixture over rice and sprinkle with reserved cherry pulp. Chill before serving. (Both can be frozen for up to 3 months.)