Being American but with a passion for British cooking I'm having a craving for steamed pudding. We just don't get much of that in the US and the Heinz canned puddings are, well, ummm, errr... something I think could be better. So I'm interested in making them myself. Only once have I done such and it came out really good. But looking at various recipes I'm getting confused about pudding basin sizes. Some recipe writers seem to specify the basin size and others not so much. So when in doubt of the basin size, what is the maximum amount of batter that is normally put into a basin before steaming - 80% of the basin capacity or more/less? I'm assuming that too little batter is better than too much since it seems intuitive that too much will impede rising.