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
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.