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All Posts in Category: Bridgemead Entertainments

Summer Puddings

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)

Method
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

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Shetland Surprise

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.”

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Lively Spring Concert

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.

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It was a lovely evening and Bridgemead were delighted to have the orchestra play for all the residents.

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Widcombe Acorns return

Bridgemead residents and day club members were delighted to welcome back Widcombe Acorns pupils after the Easter break. The 3 and 4 year olds enjoyed playing the old favourites, ‘Heads, Shoulders, Knees and Toes’, ‘Grand Old Duke of York’,  ‘Bouncing Teddy’ and ‘Feather Tickling’ with the residents. Bridgemead is so grateful to Dena Moore for taking her mini-bus license so that the children can come and visit. She said ‘It is nice for the kids to get out,’ and it was so lovely for us to see their enthusiasm and enjoy their laughter. We look forward to their next visit!

                       

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