Cherry & Chocolate Malt Pudding Cups

Place the sugar, cornstarch and salt in a bowl.
Place the cream and milk into a sauce pan and while whisking add the sugar, cornstarch and salt. Add the malt syrup.
Place the pan over medium high heat. Place the egg yolks into the empty sugar/cornstarch bowl. When the milk/cream liquid starts to simmer, start whisking the egg yolks and temper them with about 1 cup of the hot liquid. Add the tempered eggs back to the sauce pan. Continue to gently whisk and bring to a boil to thicken.
After the pudding comes to a boil whisk and cook the pudding for about 30 seconds more. This cooks out the cornstarch flavor.
Remove from the heat and whisk in the chocolate and butter. Pour into a bowl and place plastic wrap right onto the pudding. This keeps a skin from forming. Put it into the fridge to cool.
Using a mixer start to whip the cream. Once it starts to form peaks add the powdered sugar and vanilla. Place the marshmellow onto a small plate and microwave it for 8 sec. It should puff up. You want it to be soft enough to blend it into the cream. Add it to the whipped cream and finish whipping it to stiff peaks. Cover and put into the fridge.
Assemble the cups. Place a tablespoon of fruit spread into the bottom, then a 1/4 cup of pudding then more fruit spread and finally whipped cream and a fresh cherry.