Grease a 9x13-inch baking dish. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine. Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.
Preheat oven to 325 degrees F (165 degrees C). In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Pour into baking pan and bake in preheated oven for 55 minutes.
Healthy Persimmon Pudding: Substitute a non-dairy butter or margarine for the butter and replace ¼ cup sugar with ¼ cup stevia/erythritol. Storage: Persimmon pudding keeps for 2-3 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
Despite their appearance, persimmon has a texture similar to apricots and a sweet, honey-like taste. The central ingredient of this pudding is a thick pulp, freshly scooped from a very ripe persimmon.