Ingredients

  • 250 g butter
  • 180 g good-quality white chocolate
  • 1½ cups (375 ml) sugar
  • ¾ cups (180 ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1½ cups (375 ml) self-raising flour
  • 2 lightly beaten eggs
  • 1 tsp (5 ml) vanilla essence
  • ½ cup (125 ml) sugar
  • ¾ cup (180 ml) water
  • 500 g of different varieties of grapes
  • 1 Tbsp (15 ml) rosemary leaves
  • ¼ cup (60 ml) red wine

Method

  • Preheat oven to 170˚C.
  • Grease and line a 23 cm round pan.
  • In a double boiler, melt 250 g butter, 180 g good-quality white chocolate, 1½ cups (375 ml) sugar and ¾ cups (180 ml) NESTLÉ IDEAL EVAPORATED MILK over low heat.
  • Place remaining NESTLÉ IDEAL EVAPORATED MILK from the can in the refrigerator to chill.
  • Stir continuously until the sugar dissolves.
  • Transfer mixture to a large mixing bowl and then sift 1½ cups (375 ml) self-raising flour into the bowl.
  • Add 2 lightly beaten eggs and 1 tsp (5 ml) vanilla essence and stir to combine.
  • Spoon batter into the prepared pan and bake for 15 min. Cover the top with foil and return to the oven for another 15 min.
  • Cool the cake in the pan.
  • For grape medley, dissolve ½ cup (125 ml) sugar in ¾ cup (180 ml) water in a deep saucepan over a medium heat, and then simmer until a caramel forms.
  • Add 500 g of different varieties of grapes.
  • Be careful to prevent the hot caramel from spattering.
  • Add 1 Tbsp (15 ml) rosemary leaves and ¼ cup (60 ml) red wine. Stir until smooth.
  • Strain and leave the grapes and caramel to cool separately.
  • To serve, top the white chocolate mud cake with grapes and rosemary, and then drizzle over the wine caramel.
  • Remove chilled NESTLÉ IDEAL EVAPORATED MILK from the fridge and whip till frothy, serve a scoop over each slice of cake.

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