Guava Duff

bullet4 Tbsp. butter or margarine
bullet1 c. sugar
bullet3 eggs, beaten
bullet2 c. guava pulp (guava put thru a sieve or food mill)
bullet1/2 tsp. freshly grated nutmeg
bullet1/2 tsp. cinnamon
bullet1/4 tsp. ground clove (optional)
bullet3 c. flour
bullet2 tsp. baking powder

Cream butter or margarine with sugar; add eggs, guava & spices.  Beat until smooth.  Sift together flour & baking powder & add to guava mixture.  The dough will be stiff.  Place mixture in greased top of double boiler and cook over boiling water; or use a can with a tightly fitting cover and place can in tea kettle or pan of boiling water about 2/3 from top of can.  Steam 3 hours.  Slice and serve with Butter-Egg sauce.

Butter Egg Sauce:

4 Tbsp. butter or margarine


3/4 c. sugar


1 egg, separated

Cream butter or margarine & sugar; add egg yolk and blend.  Beat the egg white until stiff and fold into mixture.  If too thick, a very small amount of hot water can be added.  Serve over Guava Duff (hot).

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Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.