Silver Travel Cook Club - March 2021

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Silver Travel Cook Club Great Rail JourneysThis month’s Silver Travel Cook Club features a recipe for maple sticky buns inspired by sponsor Great Rail Journeys's Canada Coast to Coast tour.

And you could win a copy of Maple Syrup Cookbook by Ken Haedrich and discover how maple syrup makes just about everything taste better. The book offers more than 100 ways to enjoy maple syrup at every meal including maple cream scones, creamy maple fondue and maple onion marmalade.

Canada Coast to Coast Tour

From the cosmopolitan metropolis of Vancouver on the west coast to the rugged coastal charms of Halifax on the east, Canada offers up a myriad of delights. Cross these wild landscapes by train, and you’ll be immersed in the very best of Canada, from its captivating towns and cities to its wildlife-rich national parks and striking scenery of the Rocky Mountains.

Canada Coast to Coast mapAs you venture from coast to coast, you’ll find yourself pausing in Québec City, a Canadian city with a pervasive European ambience, where a blend of relaxed café culture, French cuisine and hundreds of years of history come together to create a city quite like no other. The province of Québec also boasts the accolade of being the world’s top producer of maple syrup, and if you venture a little out of the capital, you’ll find cosy wooden cabins known as Sugar Shacks. Nestled in the heart of the region’s dense maple forests, this is where the sap of maple trees is boiled down to create the iconic syrup. Here, you’ll be offered a unique insight into maple syrup production before indulging in a delicious 3-course meal of local specialities, as live traditional music sets the scene. This gastronomic experience truly showcases the beating heart of Canadian culture, and is one not to be missed.

Find out more

Moraine Lake, Alberta, Canada

Recipe: Maple Sticky Buns

Estimated preparation time: 30 minutes
Cooking time: 25 minutes
Servings: 9


  • 2 cups of finely chopped walnuts
  • 4 cups of firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups of pure maple syrup
  • 2 cups (1 stick) plus 1 tablespoon cold butter
  • 24 cups of unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
Convert US measurements here


Preheat the oven to 400°F / 200°C. Mix together the walnuts, brown sugar, and cinnamon in a small bowl. Set aside.

In a small saucepan, bring the maple syrup and 4 tablespoons of the butter to a boil over medium heat. Boil for 30 seconds, then scrape into a 9-inch square baking pan or a 10-inch deep-dish pie plate. Set aside.

Maple sticky buns Combine the flour, baking powder, and salt in a large bowl. Toss to mix. Cut 4 tablespoons of the butter into 2-inch pieces, add to the flour mixture, and cut it in until the butter is roughly the size of split peas. Make a well in the mixture and add the milk. Stir gently, just until the mixture forms a damp, cohesive mass. If the dough seems a bit wet, work in a tad more flour with the back of a wooden spoon. Melt the remaining 1 tablespoon butter in a small saucepan.

Turn the dough onto a lightly floured surface and knead gently five or six times. Using a rolling pin, roll the dough into the best 9-inch by 12-inch rectangle you can manage; don't worry if it isn't perfect. Brush the surface with the melted butter.

Cover the dough evenly with the brown sugar mixture, patting it gently with your hands. Starting at the 9-inch edge, roll up the dough like a carpet, pinching at the seam to seal. Cut into nine 1-inch slices and lay them flat in the baking pan with the syrup. Bake for 25 minutes. Remove from the oven and invert onto a large plate; do this quickly but carefully, being aware that the syrup is very hot. Oven mitts are a good precaution. Scrape the syrupy stuff from the pan and spread over the buns.

Maple Syrup CookbookHow to win a copy of Maple Syrup Cookbook by Ken Haedrich

Maple Syrup Cookbook has a recipe for maple bread and butter pickles. Imagine that! We’d love to know what is the most unusual food you have ever eaten and did you enjoy it?

Add a comment below and the best entry will win a copy of Maple Syrup Cookbook by Ken Haedrich.

Read more about all of our Silver Travel Cook Club recipes.


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Other Members' Thoughts - 27 Comment(s)

  • DRSask
    about 2 months ago
    I just went to make this recipe and noticed a big typo! It isn't 24 cups of flour it is 2 1/4 cups of flour. I looked his recipe up on line because I balked at using 24 cups of flour to make 9 buns lol.
  • shellee1
    3 months ago
    it's not really that unusual now that more people are vegan, but when I first tasted seitan - which when prepared and seasoned properly tastes better than any meat - I couldn't believe it was simply wheat gluten! How did that one get discovered I wonder?
  • you
    3 months ago
    I am not a fan of any cooked food, so that rules out meat, I will sometimes eat fish that has been soaked in lemon juice. It is the smell of food that I do not cope with....I avoid bakeries, chip shops. fast food outlets the plague.
  • Hardyplant
    3 months ago
    I think the dreaded predictive text has been at work in GypsyWanderer's comment - but it made me laugh out loud. I think QUINOA PIG might be a taste I don't want to acquire.
  • GypsyWanderer
    3 months ago
    I guess it has to be quinoa pig. On an Explore trip in Peru two of our party ordered guinea pig. I would not order it myself but did try it and was not impressed. I can only describe it as I imagine raw chicken would be. I much prefer guinea pigs alive.
  • SilverTravelEditor
    3 months ago
    I agree Durian Fruit is not to everyone's taste ! I lived in Hong Kong for 4 years in the 80s working in television. The HK Chinese crew and I would eat out every day in a local restaurant, trying to fit in I would eat what ever they were eating, so I have eaten a lot of strange things which I don't want to even imagine what they were ! Every part of an animal and I won't be eating chicken claws again !! Loving all your comments.
  • doublet
    3 months ago
    I ate alligator tails fried in breadcrumbs in Florida.
  • czechitout
    3 months ago
    Nothing more unusual than escargot (snails) which were very nice.
  • Dave-SoS
    3 months ago
    I'll bet this recipe would work well with pecans, too! Love that combination of maple and pecan!
  • Scootergirl1
    3 months ago
    love maple syrup
  • ESW
    3 months ago
    My mother was Canadian and a ‘reverse way’ war bride. Every Christmas we would get a parcel of goodies with ‘exotic’ things like maple syrup and cranberries that no-one had ever heard of then. I’d love to win a copy of this cook book and learn more about my Canadian culinary heritage.
  • Woofles
    3 months ago
    You mean you can use maple syrup for more than just pancakes?!?!
  • FarmerJ
    3 months ago
    Back in the early '90s I traveled alone to visited my cousin in Australia. Enroute I stopped off in Singapore. Feeling hungry I walked down Orchard Road where there were many food stalls. You chose a stall ordered your food and sit in the open air to eat it. I chose a table and a local lady came and joined me although I had more than enough food myself she insisted on sharing what she had and told me all about the delicious food we both enjoyed. Such friendliness over a meal shared and enjoyed. The memory has remained with me - can't quite see that happening in the UK Sadler.
  • MMC
    3 months ago

    Have a bottle of maple syrup from a trip to Canada, but would welcome 100 ideas on how to use it.
  • Jules123
    3 months ago
    I've always wanted to try scallops and while my family were holidaying in Sorrento I ordered what I thought was them from the menu. What arrived was clams and I couldn't face it, not being a great lover of chewy seafood. Luckily for me my adventurous daughter swapped her pasta dish for mine.
  • you
    3 months ago
    This cookbook would prepare my husband for the rail trip of a lifetime.....
  • philatel
    3 months ago
    My strangest food memories are when I was in French Guyana - when monkey, snake, and all sorts of things were on the menu - I did try some of it but was very dubious about doing so. I kept picturing the animal I was eating!
  • Micky9876
    3 months ago
    In Sorrento, Italy 2 years ago a pizza with complete octopus legs on the top arrived at the table. Suckers and all. I thought they were going to be small rings and at that I thought I was being adventurous. I really couldn’t even attempt to eat it.
  • willowcott
    3 months ago
    Not sure if this counts as it is a drink. When visiting villages in Fiji it is usual to take a gift of kava ( yaqona ) for the chief. There is often a welcoming ceremony for visitors where you are offered a cup(half coconur shell) of this prepared root which you have to drink following certain rules. Unfortunately I hated the taste , it numbs your tongue and looks very like dirty washing up water but nontheless you have to drink the cupful as it is extremely discourteous not to do so, You are allowed to refuse any more.
  • Rodent
    3 months ago
    When the termite ants used to swarm in Indonesia my cook used to catch them in a net and pop them into a pan to fry them. Slightly nutty taste.
  • Leah50
    3 months ago
    On my first night in Funchal, Madeira, I chose Scabbard Fish with Banana Sauce from the menu. Glad I did, as it is so delicious I had it at least three more times that holiday.
  • AngelaJones
    3 months ago
    A home cooked (by my daughter, lockdown Saturday night treat) the juiciest of burgers in a toasted brioche bun, add lettuce, tomato, gruyere cheese and topped off with the crispiest of smoked bacon cooked in Canadian Maple syrup, it was a taste explosion on the tongue ....absolutely delicious.
  • Di
    3 months ago
    At the Icelandic Scout and Guide Jamboree some Scouts from Minnesota were cooking spam fried in brown sugar. Totally new to me and I've shared it with our Rangers back home! Definitely different...
  • T.D.Steve
    4 months ago
    Definitely Durian fruit! It's disgusting, but as the grateful passerby at a Singapore outdoor foodmarket, who benefitted from my dislike and ensuing donation of aforementioned item, pointed out " One man's meat is another man's poison!"
  • Jan21
    4 months ago
    Probably sea cucumbers in a restaurant in Chinatown in the 1980s. Not a dish I would want to repeat - I really don't like slimy foods! However the dish was part of a meal for a large group, so I had plenty of other dishes to choose from!