Guava Duff
- 1 dozen guavas
- 6 tablespoons of sugar
- 2½ cups of flour
- 1 cup of milk
- 1 tablespoon of butter
- 5 tablespoons baking powder
- 1 teaspoon salt
Hard Sauce
- ½ lb. butter
- Brandy to taste
- 2 cups sugar
Wash guavas and remove navel and stem ends, but do not peel. Cut guavas in half and remove all seeds, set aside. Slice guava shells and sprinkle with 2 tablespoons sugar then set aside. Pour seeds and shells into a small saucepan; add just enough water to cover. Add 2 tablespoons sugar and simmer gently for 5 minutes, set aside to cool.
Mix the remaining 2 tablespoons sugar with all remaining ingredients to make a very stiff batter. Grease a pudding steamer. Spread a layer of guava on the bottom. Spread a layer of batter and continue to alternate with guava and batter, ending with batter. Seal steamer properly. Place the steamer in a pot of boiling water and steam for about 1½ hours. Remove duff from steamer; slice and serve with Hard Sauce.
To make Hard Sauce, beat sugar into softened butter, a little at a time. Strain guava shells and seeds through a sieve, add alternately with the Brandy. Beat until fluffy.