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The annual project was
one of the many community
successes of Rae Goforth, the
beloved “mayor of Union-
town,” who served on the
society’s board between 1993
and 2000.
She took over the plum
pudding production from
another volunteer many years
ago, and she baked them so
well that no one else really
bothered to find out how.
When she died, Rascoe
stepped up to the plate.
“I wear all sorts of
different hats as marketing
director,” he smiled. “I get to
participate where needed, and
I’m not afraid of the kitchen.
It was such a tradition for so
many people who would have
been disappointed if it didn’t
continue.”
Pudding ponderings
So last year, Dian
Kazlauskas and the other
volunteers held their breath
as Christmas approached.
Strange aromas wafted out of
the kitchen in the basement
of the adjoining Carriage
House as the new cook per-
fected his pudding.
Despite its name, it is
absent any plums; in southern
‘IT’S A
TRADITION
HERE AT THE
HOUSE AND
GIVES PEOPLE
THE FEELING
OF THE SEASON.’
— Sam Rascoe,
describing Christmas
plum pudding at the
Flavel House
Britain, it’s called Christmas
pudding, a name coined by
novelist Anthony Trollope
in 1858. The main ingredi-
ents are raisins, blended into
a thick cake mixture with
walnuts and breadcrumbs,
flavored by cinnamon, cloves
and nutmeg. This thick mix is
spooned into a kettle, sealed
with a tight lid and steamed
for about three hours. It
comes out as a dome-shaped
cake and is usually a very
dark brown color.
“You really have to grease
the pot,” Rascoe said. “Then,
when it is cool, they pop right
out. Otherwise, they stick to
the pan and fall apart — and
you have a big old mess!”
Cutting the slices of this
firm concoction requires a
sharp knife.
PATRICK WEBB PHOTOS
LEFT: Dian Kazlauskas is gearing up to welcome visitors for tea and hopes to recruit others to
enjoy the joy of volunteering at the museum. MIDDLE: The Flavel House in Astoria is one of most
attractive and distinctive landmarks on the North Coast. It offers two Christmas events, plum pudding
teas and a visit from Santa. RIGHT: Sam Rascoe, marketing director at the Clatsop County Histori-
cal Society, enjoys a taste test of his plum pudding with lemon sauce, and a cup of tea.
“We add lemon sauce,
whipped cream and garnish
with a cherry and a sprig
of holly for decoration,” he
added.
There was some nervousness
last year. “We were concerned
about how the first batches
would turn out,” he said.
No one need have worried;
his dessert passed muster,
and will be repeated this year.
“He does a fabulous job,”
laughed Kazlauskas. “I think
Rae would have been proud
of him.”
Rascoe deflected any
praise with his customary
modesty, pointing to his sub-
stantial slice.
“Rae would have scolded
me and said I cut them too
big,” he smiled, spooning on
some lemon sauce, which
adds needed sweetness to
each bite.
Visitors can take home a
flyer that includes this not-
so-secret recipe as well as
some amusing “plum pudding
ponderings,” which include its
history, quotes from gour-
mands and many associated
superstitions.
A historical dessert
The puddings date back
to the 1600s. Traditionally,
each member of a family took
a turn stirring the mix for
good luck or the entire family
stirred it together. Sometimes
silver charms — like rings,
coins, thimbles or buttons —
would be tossed into the bat-
ter. Legend was that anyone
receiving a ring in their slice
was destined to marry within
a year.
The smallest silver coin,
the sixpence, was baked
into such desserts as late as
the 1970s; British children
receiving one in their portion
were encouraged to make
a wish. Inevitably, naughty
boys would horrify their
mothers by pretending they
had swallowed it.
In ages past, cooks would
start preparing the Christmas
pudding in August, regularly
stirring the mix, adding shots
of brandy, and covering it
with a cheesecloth for cool
storage. When it was served,
more brandy would be poured
over the rounded top and set
alight, giving it a burned but
flavorful crust.
Rascoe said his version
is alcohol free so it can be
enjoyed by all ages.
The 2017 version of plum
pudding will be served with
Flavel House Special Blend
tea. It’s a Ceylon-Chinese tea
carefully blended by Rick
Murray, owner of Astoria
Coffee Co. Customers who
especially like it can buy
some more at the gift shop to
take home.
Kazlauskas volunteers at
the Flavel House most Mon-
days and delights in spending
time surrounded by its history.
“I am very protective of
the house,” said Kazlauskas,
who has volunteered for 17
years. “It’s fun — all the
people that you meet, working
with other volunteers, and
meeting visitors from all over
the world.”
‘A happy house’
This time of year, groups
from businesses come to the
Flavel House for their gift
exchanges; Portland-area vis-
itors sometimes come dressed
in Victorian styles. The house
also hosts an annual Mothers
Day tea, and caters to cruise
ship excursions.
Plum pudding and tea
will be served daily, starting
Saturday, Dec. 16, through
Saturday, Dec. 23. After two
days off to enable volunteers
to spend Sunday and Christ-
mas Day with their families,
the teas resume Tuesday, Dec.
26 (aka Boxing Day), and
conclude Saturday, Dec. 30.
For Rascoe, the extra work
at this time of year is all fun,
because of the reward. “It’s a
tradition here at the house and
gives people the feeling of the
season,” he said.
Kazlauskas agrees.
“There’s just something
about being here that feels
good,” she said. “It’s a happy
house.” CW
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