Bakerchet's Guava Duff

FOR PREPARATION OF FILLING

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.

FOR PREPARATION OF SAUCE

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.

FOR PREPARATION OF DOUGH

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!!