Guava Duff is a Bahamian favorite dessert. It is a sweet, fruity bread pudding served with a delightful sauce.
Guava Duff Recipe-
For the Guava Duff Sauce-
- 1 stick butter
- 1/2 cup granulated white cane sugar
- 1 cup powdered sugar
- 1/2 can sweet condensed milk
- 1/2 cup to 1 full cup of guava pulp
- 1 tsp. pure vanilla extract
- good quality dark rum – how much? That is up to you – go for the gusto!
For the Guava Duff Filling-
- 4 cups thinly sliced fresh guava fruits – peel the guavas and discard peelings, remove interior pulp and reserve for the sauce
- 1/2 to 3/4 cup of brown sugar, depending on how sweet your guavas are
- 1/4 tsp. freshly grated nutmeg
- just a pinch of salt
For the Guava Duff Dough-
- 2-1/2 cups all-purpose flour
- 2 large chicken eggs
- 1/2 cup white granulated cane sugar
- 1/3 cup salted butter, at room temperature
- 3/4 cup whole milk, at room temperature
- 2 tsp. baking powder
- 1 tsp. salt
To Make the Filling-
- You need to do this one day ahead of time. Cook the guava flesh with nutmeg, sugar and salt, in enough boiling water to cover it all, over medium heat. Cook for about 25 to 30 minutes, until the flesh is soft, thick, and the sugar is dissolved.
- Allow the filling to cool to room temperature, and then place it in the refrigerator, letting it “set up” and ready the next day to spread in the dough.
To Make the Sauce-
- Cream the sugar and butter together well.
- Blend in the powdered sugar and add and stir in the sweet condensed milk; Add and stir in the guava pulp, the vanilla extract and the rum, and then set aside for now.
To Prepare the Dough, Cook, and Serve Your Guava Duff-
- Preheat your oven to 350 degrees Fahrenheit.
- Take an oven proof large pot or pan and fill it halfway full with hot water. Place the pot or pan in the oven while you prepare your dough.
- Now, in a small mixing bowl, combine and mix together the flour, baking powder and salt.
- In a larger mixing bowl, blend together the sugar, butter and eggs. Add and stir milk in to combine and mix together the dry ingredients.
- Add and stir in a little of the guava fruit flesh into the dough.
- On a lightly floured kneading board, knead the dough until it becomes stiff. Add more flour, if necessary, to make the dough nice and smooth dough.
- Use a rolling pin to roll the dough out in a rectangular shape, keeping a thickness of about 1/2″ to 3/4″.
- Take the refrigerated guava flesh now, and spread it onto the dough. Keep the flesh about an inch away from each edge of the dough.
- Roll the dough up, sealing in the guava flesh, and pinch the edges sealed tight.
- Cut out a large piece of parchment paper and two equal sized of aluminum foil. Wrap the duff in the parchment paper, and then seal it closed shit and tight with the two layers of foil.
- Place the duff in the preheated, half filled with hot water, baking pan. The water should be half way up covering the duff at least, and if it is completely covering the duff that is fine.
- Cover the baking pan and cook for about 1 hour and 20 minutes. If the duff is not completely submerged in water, then turn it over halfway through the cooking period.
- To be sure that your Guava Duff is done, poke a knife into it. If it pulls out clean, then it is done. If it comes out with a doughy, sticky consistency, cook it some more – 15 or 20 minutes should do it.
- When your Guava Duff is finished cooking, take it out of the pan and slice the loaf open. Exercise caution here! The duff is extremely hot, and you can burn yourself! Once it is opened, allow it to cool down to where it is just nice and warm.
- To serve your Guava Duff, chop off chunks as thick or thin and long as you prefer, pour some of the yummy guava sauce over each serving and dig in!
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