Bahamian Guava Duff - Easy Steamed Pudding & Rum Sauce

Hey there, fellow food adventurers! Are you ready to dive into a truly special pudding dish that’s bursting with tropical flavor and rich history? We’re talking about Bahamian Guava Duff – a beloved steamed pudding that’s a staple in Caribbean homes, especially for Sunday dinners and holiday celebrations. Imagine a soft, slightly sweet dough rolled around a luscious guava filling, then gently steamed to perfection. It's like a warm, fruity hug!
This isn't just any pudding recipe; it's a culinary journey. The magic happens when this delightful duff pudding is generously drizzled with a warm, buttery rum sauce (though we've got a non-alcoholic option too!). It creates a symphony of textures and tastes – soft, bready, fruity, and incredibly rich. If you've ever enjoyed a classic cinnamon roll, you'll find the process of making this dessert recipe surprisingly familiar and totally achievable in your own kitchen. Get ready to impress your taste buds and transport yourself to the sunny Bahamas with every bite of this incredible guava pudding.

Ingredients

• For the Dough:
• 3 cups (360g) all-purpose flour (or bread flour for a chewier texture)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (100g) granulated sugar
• ½ cup (113g) unsalted butter or shortening, cold and cubed (butter for flavor, shortening for tenderness)
• 1 large egg, lightly beaten (adds richness and helps bind)
• ¾ cup (180ml) whole milk (or 2% milk)
• For the Guava Filling:
• 1 ½ cups (about 12-15 oz) canned guava shells, drained and finely chopped (our primary default)
• Alternatively: 1 ½ cups fresh guava, peeled, deseeded, and finely chopped; OR 1 ½ cups frozen guava pulp, thawed; OR 1 cup guava jam/paste, thinned slightly with water if too thick.
• ¼ cup (50g) granulated sugar (adjust based on sweetness of guava form, less for jam)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice or nutmeg
• Pinch of salt
• 1 tablespoon lemon or lime juice (optional, for brightness)
• ¼ cup water (if using fresh or frozen guava; omit if using canned shells or jam)
• For the Warm Rum (or Vanilla) Butter Sauce:
• ½ cup (113g) unsalted butter
• 1 cup (120g) powdered sugar (icing sugar)
• Pinch of salt
• ¼ cup (60ml) dark rum (or spiced rum for extra flavor)
• Alternatively: ¼ cup water or orange juice + 1 teaspoon vanilla extract for a non-alcoholic version.
• 2 tablespoons hot water or milk (as needed for consistency)

Directions

1. Make the Guava Filling In a medium saucepan, combine the chopped guava (if using fresh or frozen, add ¼ cup water), sugar, cinnamon, allspice/nutmeg, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the guava softens and the mixture thickens to a jam-like consistency. It should look glossy and spreadable. If using guava jam, simply warm it slightly and mix with spices. Remove from heat and let cool completely. This step is crucial; a cool filling prevents the dough from getting sticky and makes rolling much easier.
2. Mix and Knead the Dough In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add the cold, cubed butter or shortening and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate bowl, whisk the egg and milk. Pour the wet ingredients into the dry and mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 3-5 minutes until it’s smooth, soft, and no longer sticky. Avoid over-kneading. Cover the dough with a clean kitchen towel and let it rest for 10 minutes; this relaxes the gluten, making it easier to roll.
3. Roll, Fill, and Form the Log On a lightly floured surface, roll the rested dough into a large rectangle, approximately 18x12 inches and about ½ inch thick. Spread the cooled guava filling evenly over the dough, leaving a small ½-inch border along one of the long edges. Starting from the long edge without the border, carefully roll the dough up jelly-roll style into a tight log. Pinch the seam firmly to seal it, and then pinch and tuck the ends of the log to prevent any filling from leaking out during steaming. Aim for a tight roll to get a beautiful spiral when sliced, but not so tight that the filling squeezes out.
4. Wrap for Steaming Lay out a large piece of parchment paper, approximately 20x16 inches. Place the guava duff log in the center. Carefully roll the parchment paper around the log, leaving a little room for expansion. Then, wrap the parchment-wrapped log tightly in two layers of aluminum foil, sealing the ends securely like a candy wrapper. You can also tie the ends with kitchen twine to ensure a tight seal. This double-wrapping protects the duff from water and steam, ensuring it cooks perfectly.
5. Steam on the Stove Choose a large pot with a tight-fitting lid – a Dutch oven or a stockpot works well. Place a steaming rack or a heat-proof trivet at the bottom of the pot. Carefully place the wrapped guava duff log on the rack. Add enough water to the pot to come about halfway up the sides of the wrapped log, but make sure the water doesn't touch the duff itself. Bring the water to a boil, then reduce the heat to maintain a steady, gentle simmer (not a rolling boil). Cover the pot tightly and steam for 1 hour 30 minutes to 2 hours. Check the water level every 30-45 minutes and carefully add more hot water if it gets low. The duff is done when it feels firm to the touch through the wrapping.
6. Make the Warm Rum (or Vanilla) Butter Sauce While the duff is steaming, or shortly before it's done, prepare the sauce. In a small saucepan over low heat, melt the butter. Whisk in the powdered sugar and a pinch of salt until smooth. Gradually whisk in the dark rum (or your non-alcoholic substitute) until the sauce is well combined and pourable. If it’s too thick, add a tablespoon or two of hot water or milk until it reaches your desired consistency. Keep the sauce warm over very low heat or in a heat-proof bowl over a pot of simmering water (a double boiler) until ready to serve. This prevents it from breaking or thickening too much.
7. Rest, Slice & Serve Carefully remove the steamed duff from the pot (be mindful of the hot steam!). Let it rest on a wire rack for at least 15-20 minutes before unwrapping. This resting time allows the duff to set and firm up its structure. Once rested, carefully unwrap the foil and parchment paper. Using a sharp, serrated knife, slice the duff into generous 1-inch thick rounds. Arrange the slices on serving plates and spoon the warm rum sauce generously over each slice. Serve immediately and enjoy!