My best friend at college was from Elland (in between Huddersfield and Halifax), so he, like his father, was a true Yorkshireman. However his mother was a Glaswegian. When they had Yorkshire pudding with a meal my mate's father had it on it's own, with gravy, served as a starter. My mate then had his Yorkshire pudding with his main course before his mother had her Yorkshire pudding, served with custard, as a dessert!
I normally have my Yorkshire pudding as a accompaniment to my main course. (My Christmas lunch is likely to be a giant Yorkshire pudding, from Asda's frozen food section, filled with beef in brandy from our local farm shop's freezer). However, having spent a couple of decades living in Sheffield, I also like the way that some pubs there provide Yorkshire pudding, free of charge, at Sunday lunchtime. I massive tray of pudding is passed around the bar, with people ripping big chunks off as it gets to them. They then dip them in the big pan of gravy that comes round next. Lovely!