National Dishes of the World

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Guava duff
Photo: LittleT889, CC BY 4.0, Wikimedia Commons

dessert vegetarian

Guava duff

A roll of dough filled with guava, steamed and served in slices with a warm buttery sauce.

Eaten in: Bahamas

Prep
40 min
Cooking
1 h 30 min
Total
2 h 10 min
Servings
8

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About the dish

Guava duff is a Bahamian dessert that grew out of the British tradition of steamed puddings but took on a tropical character thanks to guava. A soft, buttery dough is rolled out, spread with thick, sweet guava purée, rolled up and steamed or boiled wrapped in a cloth or foil. The pink-swirled slices are served with a warm sauce of butter and sugar, traditionally laced with rum or brandy. The dessert is moist, sweet and slightly tangy. In the Bahamas it is served at Sunday family lunches, holidays and festivals, and guava duff is a popular flavour for ice cream and cakes too.

Main ingredients

  • guava
  • wheat flour
  • butter
  • sugar
  • eggs
  • cinnamon

Bahamas: The Bahamas' favourite dessert, served at Sunday lunches and holidays.

More: Wikipedia (en)

Recipe

Guava duff

https://foodmap.ominuvo.com/dish/guava-duff

Ingredients

8 servings

8 servings

Method

  1. Peel and halve the guavas and scoop out the seeds. Blend the flesh, push it through a sieve and cook with the sugar and cinnamon for 15–20 minutes until thick like jam. Cool.

  2. Mix the flour, baking powder and salt, rub in the cold butter until crumbly, then add the egg and enough milk to make a soft dough.

  3. Roll the dough into a rectangle about 30 × 25 cm and 1 cm thick. Spread it with the guava jam, leaving a 2 cm border.

  4. Roll the dough up tightly, seal the ends and wrap in buttered baking paper and then tightly in foil.

  5. Steam the roll, or simmer it in gently boiling water, for 1–1.5 hours, turning it now and then.

  6. Make the sauce: beat the soft butter with the icing sugar and rum until fluffy, then warm it gently until melted.

  7. Unwrap the roll, cut into 2 cm slices and serve warm with the sauce poured over.

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