Bakerchet's Guava Duff

Prep Time
Cook Time
2h 55m
Ready In

"This is a guava version of Duff, a boiled dessert roll with a fruit filling. From Bakerchet at weebly. This has a long list of ingredients (mostly pantry staples) and lots of steps, but according to all the reviews, this dessert is worth it! This is a very traditional Bahamian dessert."

Original recipe yields 12 servings
  • FOR DOUGH FOR DUFF, 3rd step


  • Serving Size: 1 (225.6 g)
  • Calories 462.4
  • Total Fat - 15.6 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 73.7 mg
  • Sodium - 440.2 mg
  • Total Carbohydrate - 77.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 44.3 g
  • Protein - 5.7 g
  • Calcium - 131.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 61.4 mg
  • Thiamin - 0.1 mg


Step 1

Peel and seed the guavas, saving the seed pulp for the sauce. Slice the flesh thinly. You should have 2 cups.

Step 2

In a heavy-bottomed pot, cook guava flesh with nutmeg, sugar and salt on medium to low heat until thick, soft and sugar is dissolved (about 25 to 30 minutes). Let cool and set aside in refrigerator until ready to spread in dough. This should be made a day in advance.


Step 3

Cream butter and sugar well. Blend in powdered sugar and add the sweetened condensed milk.

Step 4

Stir in the seed pulp and rum/brandy/vanilla and set aside. This may seem like it will be too sweet but it actually isn't. If you are in doubt, then adjust to your taste.


Step 5

Before making the dough, get a large pot/pan (that can fit your duff) that is oven proof and fill half way with hot water. Heat oven to 350 degrees and place pot/pan in oven while waiting for the dough to be prepared.

Step 6

Combine flour, baking powder and salt in small bowl. In a larger bowl, blend sugar, eggs and butter. Add milk to combine, and then add in the dry ingredients.

Step 7

Knead until stiff. Add more flour if necessary to make a smooth dough.

Step 8

If you want to make 2 small duffs, just cut dough in half and proceed with the instructions for the duff.

Step 9

Take a rolling pin and roll out dough in rectangular shape (about 1/2 to 3/4 inch thickness). Spread the guava filling on the dough to within an inch of each side and roll up the duff, sealing the edges.

Step 10

Cut a large piece of parchment paper and double foil. Wrap the duff in the parchment first and then seal with the double foil. (Double foil simply means to cut 2 large pieces of foil and lay on top of another to create a thicker piece of foil).

Step 11

Place duff in pot/pan in oven, then cover. The water has to be half way up the duff or completely covering the duff. Cook for about 1 hr and 20 mins, turning the duff (if the water is halfway up the duff) halfway through cooking. If the duff is completely immersed then there is no need to turn.

Step 12

To test for doneness, stick a knife in duff and if it comes out clean, then it is done. If it comes out with a sticky doughy consistency, then wrap it back up and cook it for another 20 to 30 minutes.

Step 13

When done, take out of pot/pan and open duff (being careful not to burn yourself from the steam) and let cool down until it is nice and warm. Slice as thin or as thick as you like and pour guava sauce over duff and enjoy!!

Tips & Variations

No special items needed.