I know it is a little ridiculous to complain about the cold, cold winters we have here in Townsville. I know that our winters are similar to Tasmanian summers. I know that Canberra got to -5 in May this year. I know that I grew up in a place that regularly got to -20 in the winters, where our university emailed around "frost bite warnings" on the coldest of days, letting us all know that more than 5 minutes spent outside was detrimental to our health.
However. There is something to be said for acclimatising to the tropics. And the fact that our houses and buildings are not designed to be warm. And the paltry winter wardrobes that Andy and I (and most NQers) own. So although many of my friends are the opposite, revelling in this winter weather and complaining about the heat, I spend far more energy (and social media status-updates) whinging about the cold. 8 degrees last night is not my idea of "beautiful tropical weather".
The upside of being cold is having plenty of appetite, and being able to satisfy it with hearty, warm meals and desserts that are off-limits for most of the year in this place. So when I saw Kate's recipe for golden syrup dumplings on a cold day, I knew I had to make them. They were easy to do, though when I make them again I will use a bigger pan - they need a bit of space, I think, to get truly puffy-fluffy-delicious.
As I'd never had golden syrup dumplings before, I followed the recipe exactly, with my only flourish the topping of the dumplings with chai vanilla ice cream. But, when I make these again (and I will, since we're not yet halfway through winter), I think some strong boozy flavour in the syrup would add a certain something, cutting through the cloying sauce and adding to the warming sensation - scotch springs to mind, or perhaps some fruity liqueur.