Bakerchets Guava Duff Recipes

Steps:

• 1. To make filling: Peel and seed the guavas, saving the seed pulp for the sauce. Slice the flesh thinly. You should have 2 cups.
• 2. In a heavy bottomed pan, cook the guava flesh with nutmeg, sugar and salt over medium to low heat, until thick and soft, and sugar is dissolved. About 20-25 minutes. Let cool and set aside in refrigerator until ready to spread over the dough. Best if done a day in advance.
• 3. To make sauce: Cream butter and sugar well. Blend in powdered sugar and add the sweetened condensed milk. Stir in the seed pulp and rum/brandy/vanilla and set aside. This may seem like it will be too sweet, but it isn't If you are in doubt, add sugar slowly to adjust to your taste.
• 4. To make dough: Get a large pot that can fit your duff. It needs to be oven-proof. Fill halfway with hot water. Heat oven to 350 F and place pot in oven while making dough.
• 5. Combine flour, baking powder and salt in a small bowl. In a mixer bowl, blend sugar, eggs and butter. Add milk to combine, and then add in the dry ingredients.
• 6. Knead the dough until stiff. Add more flour if necessary to make a smooth dough. When done, you can cut the dough in half if you'd rather make two small duffs.
• 7. With a rolling pin, roll the dough into a rectangular shape, about 1/2 to 3/4 inches thick. Spread the guava FILLING over the dough to within an inch of each side, and roll up the duff - sealing the edges.
• 8. Cut a large piece of parchment paper and double foil (two pieces of foil, stacked). Wrap the duff in the parchment first, and then seal with the double foil.
• 9. Place duff in the water-filled pot in the oven. The water should either come half-way up the duff or cover it completely. Place a lid on the pot and bake for about 1 hour 20 minutes. Turn the duff about halfway through cooking, if it was only half submerged. If it was fully submerged, you don't need to turn it.
• 10. To test for doneness, insert a knife in the duff, and if it comes out clean, it is done. If it comes back with a sticky, doughy residue, then wrap it back up and continue to cook for another 20-30 minutes.
• 11. When done, take out of the pan and open duff. Careful with the steam! Let it cool until it is just warm. Slice as desired and pour guava sauce over duff.

Steps:

• Cream together the butter and sugar for about 30 minutes, then add the eggs and continue to mix for a further 5 minutes.
• Blend in the guava pulp, nutmeg, cinnamon and cloves.
• Sift together the flour and baking powder, then fold it into the mixture.
• Pour the mixture into the top of a greased double boiler and steam for approximately 2 hours, or until an inserted skewer comes out clean.

Steps:

• Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste.
• Beat butter, Crisco with sugar, then beat in egg yokes.
• Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla.
• Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
• Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll.
• Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.
• FOR SAUCE: Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.