Guava Duff
90 minutes
8 servings
Ingredients
For the Duff:
- • 2 cups all-purpose flour
- • ½ cup unsalted butter, softened
- • ½ cup granulated sugar
- • 2 large eggs
- • 1 tsp baking powder
- • ½ tsp salt
- • ½ cup milk
- • 1 tsp vanilla extract
- • 2 cups guava paste, cut into small pieces
For the Rum Sauce:
- • 1 cup heavy cream
- • ½ cup brown sugar
- • ¼ cup unsalted butter
- • ¼ cup dark rum
- • 1 tsp vanilla extract
- • Pinch of salt
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Combine flour, baking powder, and salt in separate bowl.
- Alternate adding flour mixture and milk to butter mixture.
- Fold in guava paste pieces gently.
- Butter a large piece of cheesecloth or pudding cloth.
- Pour batter onto cloth, roll into log shape, tie ends securely.
- Bring large pot of water to boil, carefully add wrapped duff.
- Boil for 60-75 minutes, turning occasionally.
- For sauce: Combine cream, brown sugar, and butter in saucepan.
- Simmer 5 minutes, remove from heat, stir in rum and vanilla.
- Remove duff from cloth, slice, and serve warm with rum sauce.
Chef's Notes
Guava Duff is a beloved Bahamian dessert with roots in British steamed pudding traditions. The name "duff" comes from the English "dough," and the boiling method was adapted to the Caribbean climate where ovens were less common.
Use authentic guava paste (found in Latin markets), not guava jelly. The paste should be firm enough to cut into chunks that will melt into pockets of sweetness throughout the pudding. If guava paste is unavailable, substitute with thick guava jam mixed with cornstarch.
The rum sauce is essential—don't skip it! Use good quality dark Caribbean rum for authentic flavor. The duff can be made ahead and reheated by steaming gently. Serve with vanilla ice cream for an extra indulgent experience.