Peel guavas, cut in half and remove seeds. Dice the fruit and strain to remove juice. Save juice to flavor sauce if desired. Put fruit in saucepan with water to cover; add sugar, cinnamon and allspice. Simmer until fruit is soft. Combine flour, baking powder and salt. Cut in shortening. Stir in milk and egg to form a soft dough. Knead until smooth. Roll out like a jelly roll on a floured board. Place ½ of the guava pieces on the center 1/3 of the dough and fold over 1/3. Place remaining guava on folded dough and fold over the other 1/3 and seal edges carefully. Wrap dough in a cotton or linen bag, or foil, tie the top securely and put into a large pot of boiling water for 1 hour or more if necessary to set Duff. Serve with GUAVA SAUCE
1 cup confectioners sugar
¼ cup butter
1 teaspoon boiling water; dash of salt
2 tablespoons brandy or rum, or to taste
Cream butter until soft but not melted. Beat confectioners sugar in gradually. add boiling water, salt and brandy or rum. Beat until smooth and fluffy. Makes 1 cup
Looks like a steamed pudding, yes. I've only every heard of "Plum Duff" before -- which seems to be made with raisins, not plums (like plum pudding).
In Lobscouse & Spotted Dog, a book of recipes for foods mentioned in Patrick O'Brian's British nautical novels set in the late 18th century, the authors say: Shawty, your recipe sounds infinitely more edible! Luscious, even.:lips:
guava duff is a native dessert/dish from The Bahamas...I googled the recipe and this is where it brought me now I understand where the "duff" comes from as descendents of British Loyalist make up a sizeable portion of our population.