In Spain we have a similar dessert called 'Brazo de Gitano' , the way we prepare the sponge cake is different from Bahamas, I present to you the way they do it in Bahamas.
I had to repeat this recipe 2 times because the first time I didn't seal well the dough and it didn't rise.
You can see the difference between both preparations in the pictures I will show you during my presentation of the recipe, Here You have the dessert when I sealed it right:
Ingredients for the Filling:
- 1 can of guava 480 grams.
- 110 grams brown sugar.
- 1/4 dessert spoon of ground nutmeg.
- 1 pinch of Salt.
Ingredients for the dough:
- 270 grams flour.
- 2 eggs.
- 90 grams brown sugar.
- 75 grams of butter.
- 1 pinch of salt.
- 2 dessert spoons yeast.
Ingredients for the Sauce:
- 150 grams butter.
- 85 grams brown sugar.
- a splash of rum.
- 170 grams condensed milk.
- Guava pulp (The remains of the guava can).
Method for the Filling:
1- The filling can be cooked the previous day , it has to be cold to fill the dough.
2- Separate the inside pulp (full of seeds) from the rest of the pulp:
keep aside the inside pulp with the seeds, it will be usefull for the sauce.
3- Cut the pulp without seeds into little chunks, mix it with sugar, nutmeg and salt.
4- Stir well and cook on a low heat for 30 minutes.
5- Let it cool (Better if you use it the following day).
Method fot the dough:
6- Take another bowl, mix sugar and butter until you get an homogenous mixture.
7- Add eggs to the bowl and beat.
8- Add flour and yeast with the help of a sieve to prevent the flour from making lumps.
9- knead the dough until everything is homogenous. We know it is ready when we touch it with a finger and the print of the finger remains.
Let the dough stand for half an hour:
You can add a little milk if the consistency of the dough is very dry, I didn't have to.
10- Spread a little flour on a surface and place the dough on it, take a rolling pin and strech the dough until it is half a centimeter dick.
11- Pour the filling over the dough, leave the rims free of filling:
12- Roll the dough as you can see in the pictures.
13- Wrap it in a parchment paper and then into 2 layers of foil paper, seal it with insulating tape to prevent water to get into the dough. Foil paper should be a little loose to let the dough swell.
14- Preheat oven at maximum temperature.
15- Place the dough in an oven proof recipent, pour water until it reaches half of the dough.
16- Cook in oven at maximum temperature during 1 hour and 20 minutes. When it has been 40 minutes in the oven turn the dough the other way so the water covers the other half of the dough.
Method for the Sauce:
17- Take the remaining guava pulp, get rid of the seeds with the help of a potato masher:
18- Put butter and sugar in a casserole, stir well and put on a low heat.
19- Add condensed milk , guava pulp and rum, cook for half an hour.
20- Cut the duff into slices, serve it with the sauce over it.
You can see in the following pictures the differences in the result when you seal the paper in the right way or not:
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| Good |
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| Bad |
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| Good |
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Bad
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Where you can find ingredients
At the following link you can see where I found the guavas: Guayaba
My Comments to the Recipe
Guava is an excellent fruit to use in your desserts, the sauce is marvellous too.
The key to have a good result is a good sealing so be careful and you will be able to achieve a good Bahamian Duff.
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| Bahamas |
By Bromr (Self-photographed) [GFDL or CC BY-SA 3.0], via Wikimedia Commons
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