What a mixed reaction it provokes when somebody says ‘we all feel like that’ to a bipolar sufferer.   One part of you thinks, yes that’s true and another part says, but you’re not bipolar.  Like me. Continue reading →

Saturday 1st October 11am – 3pm

Supporting local charities and Bath Abbey’s Footprint Project

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Although 10 kilometres may not seem far to some, for us this race was a challenge and an opportunity to push ourselves. Continue reading →

What is Elefriends?

Elefriends is a supportive online community where you can be yourself. We all know what it’s like to struggle sometimes, but now there’s a safe place to listen, share and be heard.

• Open to anyone (18 years+) who struggles with their mental health
• Available on web and mobile app (iOS and android)
• Elefriends can share posts and images on the main wall, give support using interactive buttons like ‘I hear you’/ ‘thinking of you’ and private message each other.

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(almost a pudding and delicious served with cream or ice-cream)

400g rhubarb trimmed and cut into 2.5cm (1 inch) pieces

120g caster sugar

100g ground almonds

Half teaspoon of baking powder

2 eggs lightly beaten

Grated zest of 1 small orange

2tbsp orange juice

75g self-raising flour

25g flaked almonds (optional)

1. Preheat oven to 190c or gas mark 5

2. Grease a round 23cm springform cake tin and tin it with baking paper

3. Place rhubarb in a bowl with 50g of the sugar and leave for 30 mins

4. Beat remaining sugar with the butter then whisk in the eggs

5. Using a metal spoon gently fold in the flour, baking powder and ground almonds

6. Stir in the orange zest and juice

7. Stir in the rhubarb and sugary juices into the cake mixture and spoon into the prepared tin.

8. Place the tin on a baking sheet, sprinkle with the flaked almonds if using and put into the oven

9. Bake for 25 mins then reduce the oven temp to 180c (gas 4) and cook for a further 25 mins or until firm. Let the cake cool in the tin before you turn it out.