Duff Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 stick butter
1 c. sugar
3 eggs
2 c. guava pulp (put through
sieve to remove seeds)
OR 8 oz. pkg. chopped dates
1/2 t. nutmeg or cinnamon
3 c. flour
2 t. baking powder
SAUCE:
4 eggs, separated
1 1/4 c. sugar
2 t. vanilla
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Directions: |
Directions:Cream sugar and butter. Add eggs, guava pulp and spices. Beat until smooth. Add flour and baking powder. Mixture will be stiff. Put in a large greased coffee can or #10 can. Cover tightly with foil. Put can in pot of hot water reaching 2/3 up sides of can. Another method would be to grease a double boiler and put mixture in the top part. Either way, keep the water boiling gently and steam for about 3 hours. Add water to the pot as needed. Slice and serve with duff sauce.
SAUCE: Beat egg whites to soft peaks. Gradually add sugar. Beat until stiff peaks form. Beat yolks lightly. Add vanilla. Add 1/4 of egg whites to yolks. Whisk. Add this to rest of whites. Whisk until blended. |
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Personal
Notes: |
Personal
Notes: Shirley's note: Hey Key West Conchs! This is a recipe from Aunt Baby and Cousin Doris Cruz. It is delicious but time consuming as you have to keep adding water to the pot. I entered this as a dessert but we ate it as a side dish with baked beans and usually corned beef.
Janet's note: You can also bake this in a 9x13 pan in the oven (not traditional, but it works!) at 350º for 30-40 minutes. If you don't like the idea of eating raw eggs, the sauce can be made in a double boiler (or carefully in a regular pot). Just beat the eggs (whites and yolks together) while cooking, adding the sugar gradually. Beat until very thick and fluffy. It turns out almost identical to the original sauce!
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