Guava Duff with Rum Sauce - Steamed Pudding Recipe

Get ready to discover a true tropical delight with this incredible Guava Duff recipe, perfectly paired with a luscious rum sauce! This isn't just any pudding recipe; it's a taste of the Caribbean, offering a soft, bread-like steamed dough wrapped around a sweet-tart guava filling. While the idea of a steamed pudding might sound a little fancy, we promise it’s a straightforward process that yields incredibly rewarding results. We’ll guide you through every step, ensuring you master the key techniques to create a dessert that's both comforting and exotic, a true standout among desserts recipes.

Ingredients

• For the Guava Filling:
• 2 cups guava pulp, fresh or canned (450 g)
• ½ cup granulated sugar (100 g)
• ½ teaspoon ground cinnamon (1.5 g)
• ¼ teaspoon ground allspice (0.5 g)
• Pinch salt (~0.5 g, optional)
• 1 teaspoon lime juice (5 ml, optional for brightness)
• For the Duff Dough:
• 3 cups all-purpose flour (375 g)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon salt (3 g)
• ½ cup vegetable shortening (95 g)
• 1 large egg (≈50 g without shell)
• 1 cup milk (240 ml)
• For the Rum Butter Sauce:
• ½ cup unsalted butter (113 g)
• 2 cups powdered sugar (240 g)
• 3–4 tablespoons hot water or milk (45–60 ml)
• 2 tablespoons dark rum (30 ml)
• Pinch salt (~1 g)
• Yield Notes:
• Makes 1 large rolled duff (~12–14 slices)
• Sauce yields about 1½ cups

Directions

1. Make the Guava Filling: Start by preparing your guava, whether fresh or a substitute. Combine the guava with sugar, cinnamon, and allspice in a saucepan. Cook this mixture down over medium heat until it thickens and the guava softens, resembling a jam-like consistency. If using, add a pinch of salt or a dash of lime juice to brighten the flavors. Once cooked, transfer the filling to a bowl and let it cool completely. This step is crucial; a warm filling can make your dough difficult to work with.
2. Mix the Dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. In a separate bowl, lightly beat the egg and then combine it with the milk. Gradually add the wet ingredients to the dry ingredients, mixing until a soft, pliable dough forms. Be careful not to overwork the dough; excessive kneading can lead to a tough pudding.
3. Roll + Fill: On a lightly floured surface, roll out your dough into a rectangle. Aim for a specific size and thickness – typically around 12x18 inches and about 1/4 inch thick. Evenly spread the cooled guava filling over the entire surface of the dough, leaving a small border around the edges. Carefully roll the dough up tightly from one of the longer sides, creating a log. Pinch the seam and the ends securely to seal the filling inside and prevent any leaks during steaming.
4. Wrap It Right (The Waterproof Method): This is a critical step for a successful guava duff. First, lay out a large sheet of parchment paper, then place an even larger sheet of aluminum foil on top of it. Carefully transfer your rolled guava duff onto the center of the parchment paper. Wrap the parchment paper tightly around the duff, twisting the ends like a candy wrapper. Then, wrap the foil tightly around the parchment-wrapped duff, again twisting the ends and securing them with kitchen twine. Ensure there are no gaps or tears; you want to create a completely waterproof seal so no water can seep in during cooking. You can even do a quick "leak check" by gently submerging a small portion in water if you're unsure.
5. Steam/Boil Until Cooked: Place a rack or an inverted plate at the bottom of a large pot with a lid. Pour enough water into the pot to come about halfway up the sides of your wrapped duff, ensuring the duff doesn't sit directly on the bottom. Carefully place the wrapped duff on the rack. Bring the water to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the pot tightly with the lid and steam for approximately 1.5 to 2 hours. The duff is done when it feels firm to the touch and has expanded.
6. Rest + Slice: Once cooked, carefully remove the duff from the pot and unwrap it. Let it rest for at least 15-20 minutes before slicing. This resting period allows the duff to set and helps the slices hold their shape beautifully.
7. Rum Butter Sauce Ingredients
   1. Unsalted Butter
   2. Powdered Sugar (also known as icing sugar)
   3. Hot Water (or milk)
   4. Dark Rum (or a rum-free alternative)
   5. Pinch of Salt
8. Rum Butter Sauce Step-by-Step Instructions
9. Mix Method: In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and gradually whisk in the powdered sugar until smooth. Add the hot water (or milk) a little at a time, whisking constantly, until you reach your desired consistency.
10. Add Rum: Stir in the rum and a pinch of salt. Continue whisking until the sauce is smooth and glossy.
11. Texture Target: The sauce should be pourable but thick enough to coat the back of a spoon. If it's too thick, add a tiny bit more hot water or milk. If it's too thin, you can whisk in a little more powdered sugar. Keep it warm until ready to serve.