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1
Simmer the Guava Filling
15 Mins
Gentle simmer, about 100°C (212°F)
Put the diced guava in a saucepan with just enough water to cover, add the sugar, cinnamon and allspice, and simmer gently for about 12 minutes until the fruit is soft and jammy. Drain off any remaining water (save a spoonful for the sauce if you like) and set the filling aside to cool completely.
Do not skip the draining — a wet filling leaks out of the roll while it steams and leaves the dough soggy.
Done when: The guava is soft enough to crush with a spoon and the mixture looks like a thick, pink jam.
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2
Make the Sweet Dough
15 Mins
Room temperature, about 20°C (68°F)
Sift the flour, baking powder and salt into a large bowl. Rub in the cold shortening with your fingertips until the mixture looks like coarse breadcrumbs. Stir in the cold milk and beaten egg and mix until a soft dough forms, then turn it onto a floured board and knead for 3 to 4 minutes until smooth.
Knead just until smooth — overworking the dough makes the steamed duff tough instead of tender.
Done when: The dough is smooth, soft and slightly tacky, and springs back a little when pressed.
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3
Roll the Duff and Wrap It
10 Mins
Room temperature, about 20°C (68°F)
Roll the dough out on a floured board into a rectangle about 30 x 40 cm and 1 cm thick. Spread the cooled guava filling evenly over the whole surface, leaving a 2 cm border at the far edge. Roll the dough up towards you like a jelly roll, pinching the seam and the ends closed so no filling can escape. Wrap the log in several layers of parchment paper, then at least two layers of foil, and tie both ends securely with kitchen twine.
Wrap it snugly but leave a little room for the duff to expand as it steams — a wrap that is too tight splits, and one that is too loose lets water in.
Done when: A firm, evenly wrapped log with no filling showing and both ends tied tight.
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4
Steam the Duff
60 Mins
Boiling water, 100°C (212°F), then a steady gentle simmer
Lower the wrapped log into a large pot of boiling water, with enough room for it to expand. Cover the pot tightly, lower the heat to a steady gentle simmer, and cook for 60 minutes, topping up with boiling water if the level drops below the log. Lift the log out with tongs and let it rest for 10 minutes before unwrapping.
Keep the water at a gentle simmer, not a wild rolling boil — hard boiling splashes water into the wrap and makes the duff soggy.
Done when: The log feels firm and springy through the wrap, and a skewer pushed into the centre comes out hot and clean.
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5
Make the Butter-Rum Sauce
5 Mins
Room temperature, about 20°C (68°F)
While the duff steams, cream the softened butter in a bowl until smooth and pale. Beat in the sifted confectioners' sugar a little at a time, then add the boiling water, a pinch of salt and the rum, and beat until the sauce is smooth and fluffy.
The butter must be soft, never melted — melted butter will not hold the sugar and the sauce separates into grease and grit.
Done when: The sauce is pale, smooth and fluffy, and holds soft peaks on the spoon.
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6
Slice and Serve Warm
5 Mins
Serve warm, above 60°C (140°F)
Unwrap the duff and cut it into slices about 2.5 cm (1 inch) thick so the pink guava spiral shows on every slice. Arrange the warm slices on a plate and dollop a tablespoon of butter-rum sauce over each one, letting it melt down and soak into the steamed dough.
Use a sharp, thin knife and wipe it between cuts — a clean blade keeps the spiral neat instead of dragging the filling.
Done when: Thick, neat slices showing a clear pink-and-white spiral, warm all the way through with sauce melting over the top.
auto_awesome Finishing Touches & Plating
Serve the duff warm, sliced thick so the guava spiral shows, with a generous spoonful of butter-rum sauce melting over every slice.
Bahamas
45m
