← Nouns Cooking · Caribbean

Ingredients

• 300 g guava paste (or 450 g tinned guava shells, drained and chopped)
• 3 tbsp Water
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 375 g plain flour, plus extra for rolling
• 1 tbsp Baking powder
• 50 g Sugar
• ½ tsp Salt
• 115 g cold butter, cubed, plus extra for the foil
• 1 Eggs
• 180 ml Milk
• 115 g soft butter
• 150 g Icing sugar
• 2 tbsp evaporated milk or milk
• ½ tsp vanilla extract
• 2 tbsp dark rum (optional)

Method

1. Warm the guava paste with the water, cinnamon and nutmeg in a small pan over low heat for 3–4 min, mashing, until smooth and spreadable. Let it cool.
2. Mix the flour, baking powder, sugar and salt. Rub in the butter until it looks like breadcrumbs, then stir in the egg and milk to a soft dough.
3. Roll the dough on a floured surface into a 30 × 35 cm rectangle about 1 cm thick. Spread the guava over it, leaving a 2 cm border, then roll it up tightly from a long side like a Swiss roll, pinching the ends shut.
4. Wrap the roll loosely in a large sheet of buttered foil (it will expand), twist the ends tightly, then wrap in a second sheet.
5. Steam on a rack or upturned plate in a large covered pot of simmering water for 1½ hours, topping up with boiling water as needed, until firm and springy.
6. Meanwhile beat the butter and icing sugar until pale and fluffy, then beat in the milk, vanilla and rum (if using). Unwrap the duff, slice thickly and serve warm with the sauce.

Tips

• The rum in the sauce is not cooked; leave it out for children and add a few drops of rum flavouring instead.
• Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Taste the Islands Publix