If I may add to the Yorkshire pudding debate - do people eat their Yorkshires with or without gravy? I am firmly in the no gravy camp - I want crispy Yorkshires, and if I have made a lovely, crispy Yorkshire, why would I make it soggy with gravy?
In fairness, I should say that I probably have a skewed view on gravy, as is was brought up in a gravy-less household, because my mother abhors gravy. What she says is, if she's made a delicious meal, why do people want to smother it under a blanket of gravy, so it all tastes the same? Some sauces were on mum's approved list - bread sauce with chicken or turkey, redcurrant jelly with lamb, apple sauce with pork - and we were grudgingly allowed tomato ketchup with some meals (though not without a repetition of the 'why do I bother making tasty food if you are going to smother it with ketchup so it just tastes of tomato sauce' diatribe - not that we were ever allowed enough ketchup to smother anything).
As a result, I grew up thinking some foods should be dry (and crispy food like Yorkshires definitely falls within this category), and rarely have gravy - but I do know that I am strange, so I will make gravy for the rest of the family - though I do have to restrain myself from muttering about all the delicious flavours being drowned in the one flavour of the gravy. 
So - crispy yorkshires, or gravy-sodden, soggy ones?