This is a version of the Guinness Chocolate Pudding recipe I posted earlier, modified so it contains no eggs.
4 tsp Bird's Custard Powder (which contains no eggs) - US residents can generally find this in import stores such as World Market
4 tbsp milk
0.5 cups sugar, plus 3 tablespoons
1.5 cups of Guinness stout beer
2.25 cups of heavy whipping cream
4 ounces of dark chocolate (I used 72% chocolate chips). If using a solid bar of chocolate, chop or break it up into smaller pieces so it melts faster.
Pour 1 cup of Guinness into a small saucepan and set it on the stove to simmer over medium heat.
In a separate bowl, mix 4 tsp of custard powder with 4 tablespoons of milk and 0.5 cups of sugar.
Pour the remaining 0.5 cups of Guinness into another saucepan (pour slowly down side to minimize foaming) and add 1.25 cups of the heavy cream. Mix, and set on stove over medium heat. Stir occasionally until bubbles start to form at edges. At this point, remove saucepan from heat. And add the 4 oz. chocolate, and stir until chocolate is all melted and mixture is smooth.
Add the sugar and custard powder mixture to the chocolate mixture in the saucepan, stirring constantly while adding. Return the saucepan to the heat. Stir constantly for about 5-10 minutes till it thickens. When thickened the mixture should coat the back of a spoon dipped into it, and not be runny.
At this point, remove from heat again and divide among small glasses. Leave at least an inch of space in each to add the topping. This is a VERY rich pudding, so keep the glasses quite small - this will make 12 shot glasses of pudding, or fewer larger glasses. Refrigerate for at least an hour, until set (cover with plastic wrap if leaving overnight).
Meanwhile ... the first saucepan should have simmered down to just a tablespoon or two of liquid. (If not, keep simmering till it does.) This is making a Guinness flavoured reduction, so you really only want a small amount of concentrated liquid left. Pour the reduction into a bowl and put in the fridge to cool.
(Wait at least an hour to do the next step, or overnight, so that the Guinness reduction and the pudding have time to cool.)
In a clean bowl, beat the remaining 1 cup of heavy cream with the remaining 3 tbs of sugar. Beat until soft peaks form, then add the cooled Guinness reduction and beat again until all combined. Carefully spoon the whipped cream topping onto the top of the pudding glasses and return to fridge to cool until ready to serve. Leaving the pudding to sit overnight seems to make the flavour richer, so if there's time to do this the night before it will improve it.