Pudding stuff? How dare you impugn the one area of our cuisine in which even French writers have conceded we excel. Heh, but I'm not quite sure what you mean, if you're talking heavy suet steamed puddings like spotted dick and the like then I should say that not many people I know eat that sort of thing. Same with kidney pies. I appreciate it's sort of a characterisation, but it's along the lines of redneck squirrel stew and the French relying on staples like frogs legs and snails.
Cooking around the western world seems pretty homogenous, this week I've eaten pork in cider, chilli, curry, plenty of pasta. I'd reckon that's probably not dissimilar to how you guys or Laurent eat most of the time, excepting of course that I've included pork in there and at least one participant probably doesn't eat it.