It is a delicacy from God's own county that is even sold in its millions from the freezers of the nation's leading supermarket chains.

We might love it, but it is little known outside the UK. Mention it to a French or Italian and they are likely to shrug their shoulders.

Still further afield, would it be beyond reason to imagine this speciality taking its place alongside naans and rotis on an Indian dinner table one day? Maybe it is not such a silly thought.

Down at the Holiday Inn in Brighouse, newly-arrived second chef Dipankar De from India has learned the mystical secrets of the perfect pud, right down to keeping the mixture aerated and heating the oven to the right temperature.

And what's more, he simply loves it.

He's been taught by head chef Stephen Domjan so they can meet an extraordinary demand for the meal on Sunday lunchtimes.

"I'm getting good at making them and I like eating them," says Dipankar, who has traded his recipe for pukka pakoras.

Yorkshire pudding with a Madras sauce.

That is food for thought.