Tony Crockford wrote on 28/11/2003 8:39 AM +0000: > best amend my earlier mistake then - Custard is a *non*-Newtonian liquid. Indeed. Custard is a dilatant substance -- when put under sudden pressure, it changes from a (more or less) liquid to a (more or less) solid. This happy fact led to one of the best ideas ever to emerge from the halfbakery: <http://www.halfbakery.com/idea/Custard-Filled_20Speed_20Bumps> Cheers, Paul