Bahamian Guava Duff
A classic Bahamian dessert, Guava Duff is a steamed or boiled pudding made from a sweet dough wrapped around a guava filling. It's often served warm with a rich rum or brandy butter sauce.
🧂 Ingredients
- 12 large Guavas(peeled, seeded, and diced)
- 0.5 cup Sugar(for guava filling, plus more to taste)
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice(ground)
- 4 cups All-purpose flour
- 3 teaspoons Baking powder
- 1 teaspoon Salt
- 0.75 cup Shortening
- 0.75 cup Milk
- 1 large Egg(beaten)
- 1 cup Butter(for sauce)
- 1 cup Confectioners' sugar(for sauce)
- 1 teaspoon Boiling water(for sauce)
- 2 tablespoons Rum or brandy(optional, for sauce)
- 1 teaspoon Vanilla extract(for sauce)
👨🍳 Instructions
- 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
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
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
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
Carefully roll up each dough rectangle tightly, like a jelly roll, to enclose the guava filling. Pinch the seams to seal.
- 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
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
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
Carefully unwrap the steamed duffs. Slice them into thick rounds and serve warm, generously drizzled with the rum/brandy butter sauce.
💡 Pro Tips
- ✓If fresh guavas are unavailable, canned guava shells, guava jam, or frozen guava pulp can be used.
- ✓Ensure the foil wrapping is very secure to prevent the duff from becoming waterlogged during steaming.
- ✓The sauce can be made ahead of time and gently reheated.
🔄 Variations
- Some recipes use a combination of guava and other fruits like mango.
- A splash of rum can be added directly to the dough for extra flavor.