Sticky Toffee Pudding

Just a (honest) question about Mark Bittman's "Sticky Toffee Pudding". Aren't most puddings, in the British sense, a) steamed and b) made with suet? I realize that the answer may be that people don't eat suet anymore, and steaming is a waste of time, but I'm just wondering whether we aren't losing something. Or, perhaps, sticky toffee pudding is just named that, and was always baked like a cake.