To read August’s Bridgemedia click here:
Welcome to Bridgemead
Open Reception : Monday to Friday - 9am to 5pm
Contact : 01225 484904
Come to the Strawberry Tea on Saturday 28th July at 2.30pm.
£2.50 for the best strawberry tea in town and enjoy the stalls and raffle, all organised by the Friends of Bridgemead.
Our residents keep cool in the heatwave having fun making and eating that quintessential British pudding, summer pudding.
The recipe is:
300g raspberry, plus a few extra to serve
225g blackberry, plus a few extra to serve
100g redcurrant, plus a few extra to serve
400g strawberry, hulled and quartered
140g golden caster sugar, plus a bit extra (optional)
400g brioche loaf
clotted cream, to serve (optional)
Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit.
Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.
Recipe from Good Food magazine, June 2012
Sarah Neale from Bath City Farm said about our recent visit:
“It was lovely to welcome the ladies from Bridgemead on Wednesday. It’s so rewarding to share the farm’s beauty, and my love of chickens, with others, and to watch how much pleasure simple things like smoothing the silky feathers or admiring the beady-eyed looks of our friendly birds can bring. Irene summed it up for me when she said to Wingco, our one-winged cockerel, ‘I didn’t think it was possible to like a chicken, but you really are quite sweet.’ “
Thank you to Anne Allen at Wellow Trekking Centre for bringing her Shetland Pony, Little Bee, to visit us – much petted by all!
Anne said: ” It was great to see everyone’s reaction to Little Bee. The residents liked her and she brought back some good memories of New Forest ponies, and breeding horses in Ireland. We always enjoy our visits here.”
Bridgemead was very privileged to welcome Bath All Comers Orchestra on a beautiful sunny evening. They performed a lively selection of music from Handel to a Polka for our residents and staff.
David Sibley the conductor said: “This is the fourth time we have played here and the orchestra look forward to coming. We can’t have the whole orchestra, as we number 55, but we have a good selection here tonight.”
Iris Stanton, a resident said: ” It was beautiful, we are very lucky to have them.”
Peter Bazire, aged 87, has played the violin for 6 years with Bath All Comers Orchestra and prior to that for 45 years with Bath Symphony Orchestra. He learned to play the trumpet in a Japanese Prisenor of War camp as a young man.
It was a lovely evening and Bridgemead were delighted to have the orchestra play for all the residents.
Bridgemead was decorated with Union Jack bunting, a royal wedding display, silver hearts on the tables, and union jack placemats for the Royal Wedding on Saturday. The event was much enjoyed by all.
Some of the residents have had a brush with royalty already, Doris told me how she had seen George VI walking by in Downing Street when she worked at the Foreign Office during the war. Jean described how she went to see Princess Elizabeth at her visit to Bath in 1945 and her brother shouted out “Isn’t she beautiful!” to the delight of the crowds watching.
Jean said “I loved the wedding – I always love these events – you can’t beat the British!” Everyone enjoyed themselves and Mary said of Bridgemead staff: “They really have gone to a lot of trouble today for us.”
Five residents went out to Bath Soft Cheese Company in Kelston on Thursday 10th May. Grateful thanks to Hugh Padfield and Ellie Watts who organised the visit and made a huge effort to arrange access for us when disabled access is difficult.
Sheila, Julie, Edward, Christine and James enjoyed the artisan cheese tasting, the ripening rooms and the cafe. Julie told the organisers about her triumphs of a triple win at the Cheese Roll in Cooper’s Hill, Gloucester in 1940’s. She explained that the cheeses had to be made of wood because of shortages and she described her winning technique.
Ellie from Bath Soft Cheese said: ” It was great to invite people who would not normally come to visit us and to reach out to this part of the community. They responded really well; we discussed how Camembert was born about the same time as Bath Soft Cheese in the early eighteenth century and there was a cross fertilisation of ideas and trade. The visit felt like a real conversation rather than just a talk.”
Michelle who organised the trip said: “We all had a brilliant time and the cheeses were marvelous!”