This is an old-school, regional dessert favorite. My mother's mother has been gone for about 16 years, but the memory of the persimmon pudding that she always made for holiday meals lives on.
This year my mother used that same reliable old recipe, found in an dog-eared and yellowed, locally printed, paperback cookbook, to make persimmon pudding for our Christmas dessert. As always, it received rave reviews, and one of the younger cousins, who is too young to remember his great-grandmother, said it was the best persimmon pudding he had ever had.
To make this masterpiece, follow the directions from the ancient cookbook, including Grandma's handwritten baking instructions, cool, cut into squares about the size of a brownie, and serve with homemade whipped cream.