At the Nektar wine bar in Oslo, sticky toffee pudding, affectionately known as STP, has gained significant popularity since its inclusion on the menu in 2019. Owner Veslemøy Hvidsten described it as a 'warm hug' and attributes its success to Edward Shaw, the bar's first employee and co-owner, who introduced this quintessential English comfort food. Every winter, the dessert has been a staple, resonating with the patrons looking for seasonal warmth and sweetness.

The allure of sticky toffee pudding, characterized by its moist cake made primarily from dates, brown sugar, and rich syrups, lies in its decadent sauce crafted from generous amounts of butter, brown sugar, and cream. Such a combination transforms simple ingredients into an irresistible dessert that has captured the hearts of many locals. Moreover, other establishments like Skaal have also featured this dessert on and off their menus, showcasing its significant place in Oslo's culinary landscape.

The origin of sticky toffee pudding remains somewhat mysterious, as more details about its history are debated, particularly its ties to the Lake District. Yet, its rise in popularity within Oslo reflects a broader trend of embracing traditional comfort foods amidst changing culinary preferences, and it solidifies a connection to cultural roots while infusing local tastes. This winter delicacy not only provides a sweet treat but also ties back to community and warmth during the colder months.