Guava Duff Bahamian Dessert Recipe

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 1/2 cups guava paste, cut into small cubes
• 1/4 cup dark rum
• 1/2 cup heavy cream
• 1/4 cup sweetened condensed milk
• 1 tbsp fresh lime juice
• 1/2 tsp grated lime zest
• 1/4 cup unsalted butter (for sauce)
• 1/4 cup confectioners' sugar (for dusting)

Guava Duff Bahamian Dessert Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp kosher salt, 1/2 tsp ground nutmeg, and 1/2 tsp ground cinnamon.
2. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp pure vanilla extract until well combined.
4. Pour the wet ingredients into the flour-butter mixture. Stir gently with a wooden spoon or spatula until a soft dough forms. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Cover with a clean towel and let rest for 10 minutes.
6. While the dough rests, place 1 1/2 cups guava paste cubes in a small saucepan with 1/4 cup dark rum. Heat over low, stirring frequently, until the guava paste softens and forms a thick, spreadable mixture. Remove from heat and let cool slightly.
7. Roll the rested dough into a large rectangle, about 1/4-inch thick, on a floured surface.
8. Spread the cooled guava filling evenly over the dough, leaving a 1-inch border on all sides.
9. Starting from one long edge, carefully roll the dough up jelly-roll style into a tight log, pinching the seam and ends to seal.
10. Wrap the log tightly in a clean, damp kitchen towel or parchment paper, then wrap again in foil, twisting the ends to secure.
11. Set up a large pot with a steamer basket and add enough water to reach just below the basket. Bring the water to a simmer over medium heat.
12. Place the wrapped duff in the steamer basket, cover the pot, and steam for 1 hour and 15 minutes, checking occasionally to ensure the water does not run dry. Add more hot water as needed.
13. While the duff steams, make the sauce: In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in 1/2 cup heavy cream, 1/4 cup sweetened condensed milk, 1 tbsp fresh lime juice, and 1/2 tsp grated lime zest. Cook, stirring constantly, until the sauce thickens slightly, about 3-4 minutes. Remove from heat and set aside.
14. Once the duff is cooked, carefully remove it from the steamer and let it cool for 10 minutes before unwrapping.
15. Slice the duff into thick rounds, drizzle generously with the warm sauce, and dust with 1/4 cup confectioners' sugar before serving.