A good persimmon pudding recipe comes from Alverta S. Hart, chairwoman of the annual Persimmon Festival in Mitchell, Indiana. The recipe yields 10 servings and includes ingredients such as baking soda, buttermilk and heavy cream.
To make the recipe, puree 5 trimmed and chopped Fuyu persimmons in a food processor until smooth. Strain the pulp through a mesh strainer into a bowl, and measure 2 cups of pulp. In a large bowl, combine the persimmon pulp with 2 eggs and 2 cups of sugar, and beat the ingredients with an electric mixer until everything is well mixed. Stir 1 teaspoon of baking soda into 1 cup of buttermilk, add it to the persimmon mixture and beat it to combine.
In another bowl, sift together 1 1/2 cups of flour and 2 1/2 teaspoons of baking powder. Beat this mixture into the persimmon mixture in three batches while alternating with 1 cup of heavy cream, and begin and end with the flour mixture. Stir in 4 tablespoons of melted butter, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract and a dash of cinnamon. Pour the batter into a buttered 2-quart baking dish, and bake it in an oven preheated to 325 F for about one hour, or until the pudding sets.