粘性太妃糖布丁长期被视为英国家庭学校晚餐文化的一部分，如今已被改造成社交媒体潮流。自从“STP Guy”在2月发布首条TikTok视频后，他关于酱汁与布丁比例、口感密度和配料边界的“干货式”评论已吸引全球数百万次观看。

这道甜点起源有争议：一种说法认为它来自二战期间的加拿大军人，由美洲德梅拉拉糖赋色，枣的黏性或源于中东传统。其在20世纪70年代被湖区饭店主厨弗朗西斯·考尔森纳入菜单，到了1990年代成为英式酒吧的常见甜点，随后开始在多地实验化。

“高热量”与“低油替代”并行成为当前叙事主线：传统配奶油的单份热量可轻松达到600到800卡路里，部分人改用杏仁奶或加入蛋白粉，吉米·奥利弗则建议搭配酸奶。尽管版本变体遍地开花，STP Guy的最高评分版本来自英国连锁牛排馆Hawksmoor，他强调的不仅是酱与口感比例的“完美”，更是“它带来的情绪价值”。

Sticky toffee pudding was long associated with British school dinners, but it has become a social-media trend. Since STP Guy posted his first TikTok in February, his dry commentary on sauce-to-pudding ratios, density, and acceptable toppings has attracted millions of views worldwide.

Its origins remain disputed: one account traces it to Canadian servicemen in World War II, with demerara sugar from the Americas and date-based stickiness possibly linked to the Middle East. The pudding was adapted into menus by chef Francis Coulson in the 1970s, and by the 1990s had become a pub staple, after which global experimentation accelerated with variants including miso sauce, cocoa feuilletine crumble, rice pudding with beans, persimmon, and even STP-flavored Easter eggs and pizza.

A nutrition-conscious discourse now coexists with the trend: with custard, one serving is estimated at about 600–800 calories, while consumers substitute almond milk for double cream or add protein powder, and Jamie Oliver proposes yogurt. Despite debates over endless reinterpretations (“the Wild West of sticky-toffee-pudding nomenclature”), Hawksmoor’s top-ranked version is celebrated as the “Rolls-Royce of STPs,” signaling a shift from nostalgic dessert to globally premium, emotionally branded category.

Source: For the love of sticky toffee pudding

Subtitle: Thanks to nostalgia and novel iterations, a British favourite is in vogue

Dateline: 4月 01, 2026 03:21 上午