This is very much like the unique persimmon pudding my grandmother Louella White Rockwell made, possibly from an Ohio USDA Extension cookbook of the 1930s. Aunt Elizabeth Rockwell, Ohio orchards farm wife, liked to use the wild native persimmons. She waited for a hard frost to give the fruit succulently sweet ripeness. My California mother used very ripe Hachiyas.

Unique features:
Very ripe pulp is strained (could use food processor?)
My family's recipe used only 1/2 c. sugar, which seemed plenty sweet!
The batter is very thin.
Eggs are optional.
Slow oven (325F?)
Batter rises high, then falls.
Bake till DARK brown.
Enjoy moist yet chewy dessert!
Good warm or chilled; delicious with cream.