At Nektar wine bar in Oslo, the sticky toffee pudding (STP) has become a winter favorite, described by owner Veslemøy Hvidsten as akin to a warm hug. The dessert has been a consistent feature on their menu since the establishment opened in 2019, largely thanks to the influence of Edward Shaw, their first employee and now co-owner, who hails from England and is known for his expertise in comfort food. This alignment with its English roots adds to the authenticity that local patrons appreciate.

The composition of the sticky toffee pudding is what makes it irresistibly delicious; the cake is moist, primarily made with dates, brown sugar, dark syrup, butter, eggs, and flour. The dessert achieves its signature flavor when it is drenched in a rich sauce made from a generous quantity of butter, brown sugar, and cream, providing an indulgent experience that diners eagerly return for each winter.

As the popularity of sticky toffee pudding continues to grow, other establishments like Skaal have also experimented with it, cycling it on and off their menu since they opened six years ago. This indicates a broader trend in Oslo where comfort food, specifically nostalgic desserts, are gaining traction, and it reflects an increasing appreciation for traditional recipes and the comfort they bring during the colder months.