👨‍🍳 Instructions

1. 1

   Prepare the guava filling: Peel, halve, and seed the guavas. Place them in a saucepan with enough water to cover. Add 1/2 cup sugar, cinnamon, and allspice. Bring to a simmer and cook until the guava is soft, about 15-20 minutes. Strain, reserving the juice for the sauce if desired. Let the cooked guava cool.

2. 2

   Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3. 3

   In a separate small bowl, whisk together the milk and beaten egg. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead briefly on a lightly floured surface until smooth.

4. 4

   Divide the dough into 2 or 3 portions. On a lightly floured surface or a piece of foil, roll out each portion into a rectangle. Spread the cooled guava filling evenly over each dough rectangle, leaving a small border.

5. 5

   Carefully roll up each dough rectangle tightly, like a jelly roll, to enclose the guava filling. Pinch the seams to seal.

6. 6

   Wrap each rolled duff tightly in heavy-duty foil, ensuring it's well-sealed to prevent water from entering. You can also use parchment paper and then foil.

7. 7

   Place the wrapped duffs in a large pot with enough boiling water to come about halfway up the sides of the duffs. Cover the pot tightly and boil for 1 hour, replenishing the water as needed.

8. 8

   Prepare the sauce: While the duff is steaming, cream the butter until soft. Gradually beat in the confectioners' sugar. Add the boiling water, salt, vanilla extract, and rum or brandy (if using). Beat until smooth and fluffy.

9. 9

   Carefully unwrap the steamed duffs. Slice them into thick rounds and serve warm, generously drizzled with the rum/brandy butter sauce.