Desserts
Guava Duff
Ingredients
- - 2 cups (250 g) all-purpose flour
- - 1 tbsp baking powder
- - 1/4 tsp salt
- - 3 tbsp butter, softened
- - 3/4 cup (180 ml) milk
- - 1.5 cups (300 g) guava pulp, seeded and mashed (fresh or canned)
- - 1/4 cup (50 g) sugar, for the filling
- - 1/2 cup (115 g) butter, for the sauce
- - 1 cup (200 g) brown sugar, for the sauce
- - 1/4 cup (60 ml) dark rum
- - 1/4 cup (60 ml) water
Method
- Whisk flour, baking powder and salt together. Rub in softened butter until crumbly.
- Stir in milk to form a soft dough. Turn onto a floured surface and roll into a rectangle about 1 cm (1/2 in) thick.
- Mix guava pulp with sugar for the filling. Spread evenly over the dough, leaving a small border.
- Roll the dough tightly into a log, starting from a long edge; pinch the seam to seal.
- Wrap the roll in cheesecloth or foil, tying the ends loosely to allow expansion.
- Steam the wrapped roll over simmering water for 60-75 minutes, until a skewer inserted comes out clean.
- For the sauce, melt butter in a saucepan, stir in brown sugar and water, and simmer 3-4 minutes until syrupy. Remove from heat and stir in rum.
- Unwrap the duff, slice thickly, and serve warm with sauce poured over each slice.
Introduction: The Bahamas’ most iconic dessert, guava duff is a steamed guava-filled roll served in thick slices with a warm, buttery rum sauce poured over the top.
Cultural Background: The Bahamas’ most iconic dessert, guava duff is a steamed guava-filled roll served in thick slices with a warm, buttery rum sauce poured over the top. Once made only with wild guava, it remains a celebration centrepiece today.
Tips: Wrap loosely enough to let the roll expand during steaming, or it may split or become dense.
Variations: Some cooks steam the duff in a pudding basin instead of rolling it, resulting in a more cake-like texture.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Wrap cooled duff tightly and refrigerate up to 3 days; store sauce separately.
Reheating: Steam slices briefly or microwave 20-30 seconds; gently rewarm sauce on the stovetop before serving.
Nutrition: Approx. 380 kcal, 4 g protein, 58 g carbohydrate, 14 g fat per serving.
FAQs:
Q: Can I use canned guava if fresh isn’t available? A: Yes, canned guava shells or pulp work well — just drain excess syrup before using. Q: Can I make this without alcohol? A: Yes, replace the rum with an equal amount of water plus 1/2 tsp rum extract, or omit entirely for a plain butter sauce.
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