Quote:
Originally Posted by Ishbel  In days gone by in Yorkshire it was served as a separate course, with gravy, before the meat and veg - presumably as a 'filler' so that a little meat could go a long way - and was often then served as a pudding, smeared with jam or marmalade. |
I remember my Granny serving it for pudding with Lyons Golden Syrup!
Very nice it was too.
