I agree with McGraths theory on Yorkshire puds - but then again I am a Lancashire heathen! My granny used to make a large, flat, stodgy YP in a roasting tin, fill it with hot baked beans, cover it with grated cheese and then grill it so the cheese melted. Good cheap midweek meal!

She also made a mean bread pud - not bread and butter pud with individual slices of bread but again a soggy mass made by crumbing the old bread, soaking the crumbs in milk, mixing in dried fruit, spices etc and then baking it. Lay on yer tum like a lead weight but could sustain you through 3 days down't'pit ....;-)

DtG