Welcome to Bridgemead
Open Reception : Monday to Friday - 9am to 5pm
Contact : 01225 484904
We are delighted to have ten places for next years Bath Half Marathon (2019) which is taking place on 17th March 2019.
We would love to put a team together to raise funds for Bridgemead. Each runner will be asked to raise £200. To find out more contact [email protected] or call Bridgemead on 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.’ “