Poppy seed and raspberry pudding cups

• 240 ml poppy seed cake or muffins, crumbled
• 120 ml raspberry jam or seedless raspberry puree
• 240 ml whole milk
• 60 ml heavy cream
• 30 ml granulated sugar
• 15 ml cornstarch
• 2 ml vanilla extract
• 0.6 ml salt

1. Prepare the pudding base by whisking together milk, cream, sugar, cornstarch, and salt in a small saucepan over medium heat.
2. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
3. Remove from heat and stir in the vanilla extract. Transfer to a bowl and cover with plastic wrap pressed against the surface to prevent a skin from forming. Let it cool to room temperature.
4. In small clear serving glasses or cubes, place a generous layer of crumbled poppy seed cake at the bottom.
5. Spoon a layer of raspberry jam over the cake crumbs, allowing it to drizzle slightly down the sides for a marble effect.
6. Top with a final layer of the cooled vanilla pudding.
7. Refrigerate for at least 2 hours before serving to allow the layers to set.

Serve chilled, optionally garnished with a fresh raspberry or a small sprig of mint on top. These are perfect for parties or as individual dessert portions.