📝 About This Recipe
A true crown jewel of Bahamian cuisine, Guava Duff is a labor of love that transforms simple dough and tropical fruit into a soft, steamed masterpiece. This iconic dessert features a light, spongy dough swirled with sweet guava pulp, traditionally boiled to perfection and served warm. Drenched in a rich, boozy butter sauce, it offers a sophisticated balance of tropical sweetness and comforting warmth that captures the soul of the islands.
🥗 Ingredients
The Guava Filling
- 12-15 pieces Fresh Guavas (peeled, seeded, and finely chopped; or 1 can guava shells in syrup)
- 1/2 cup Granulated Sugar (adjust based on sweetness of fruit)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated preferred)
The Dough
- 4 cups All-Purpose Flour (plus extra for dusting)
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Vegetable Shortening (cold and cubed)
- 1/2 cup Granulated Sugar
- 3/4 cup Whole Milk (room temperature)
- 1 Egg (large, beaten)
The Brandy Butter Sauce
- 1 cup Unsalted Butter (softened to room temperature)
- 2 cups Confectioners' Sugar (sifted)
- 1/4 cup Evaporated Milk
- 3-4 tablespoons Brandy or Dark Rum (to taste)
- 1 teaspoon Vanilla Extract
👨🍳 Instructions
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1
Prepare the guava filling: If using fresh guavas, peel and seed them, then chop the flesh finely. Place in a saucepan with 1/2 cup sugar, cinnamon, and nutmeg. Simmer over medium-low heat for 10-15 minutes until the fruit is soft and the mixture has thickened to a jam-like consistency. Let it cool completely.
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2
In a large mixing bowl, sift together the flour, baking powder, and salt. Add 1/2 cup of granulated sugar and whisk to combine.
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3
Cut the cold vegetable shortening into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
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4
Make a well in the center and pour in the beaten egg and milk. Stir gently until a soft dough forms. Do not overwork the dough; it should be pliable but not sticky.
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5
Turn the dough onto a lightly floured surface and knead it 3-4 times just to smooth it out. Roll the dough out into a rectangle, approximately 1/2 inch thick.
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6
Spread the cooled guava mixture evenly over the dough, leaving a 1-inch border around the edges.
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7
Starting from the long side, roll the dough up tightly like a jelly roll (Swiss roll style). Pinch the ends and the seam firmly to seal the fruit inside.
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8
Wrap the log tightly in several layers of parchment paper, then wrap it securely in at least two layers of heavy-duty aluminum foil. Ensure the ends are twisted and sealed tightly to prevent water from entering.
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9
Place the wrapped duff into a large pot of boiling water. The water should cover at least half of the log. Cover the pot with a tight-fitting lid and steam/boil for 1 hour and 30 minutes. Turn the log halfway through the cooking time.
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10
While the duff is steaming, make the sauce: Cream the softened butter and confectioners' sugar together until pale and fluffy (about 5 minutes with a hand mixer).
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11
Slowly beat in the evaporated milk, vanilla, and brandy/rum until the sauce is smooth and velvety. Set aside at room temperature.
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12
Carefully remove the duff from the boiling water. Let it rest for 10 minutes before unwrapping.
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13
Unwrap the duff and slice it into thick rounds, revealing the beautiful guava spiral inside.
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14
Serve warm, generously drizzled with the brandy butter sauce.
💡 Chef's Tips
If you can't find fresh guavas, canned guava shells in syrup work perfectly—just drain them well and mash before using. For the fluffiest dough, ensure your shortening is cold and avoid over-kneading, which can make the duff tough. To ensure no water leaks in, some traditionalists use a clean pillowcase or cotton cloth tied with kitchen twine instead of foil. If the sauce separates, simply whisk in a teaspoon of boiling water or microwave for 5 seconds and whisk vigorously. The brandy sauce is potent; start with 2 tablespoons and increase according to your preference for a 'boozy' kick.
🍽️ Serving Suggestions
Serve warm with an extra side carafe of the brandy butter sauce so guests can add more. Pairs beautifully with a cup of strong Bahamian coffee or ginger tea. For a non-alcoholic version, replace the brandy with extra vanilla or a touch of guava nectar. A small scoop of vanilla bean ice cream on the side creates a lovely temperature contrast. Enjoy as a grand finale to a meal of Peas n' Rice and cracked conch.