I like to serve this pudding with vanilla yogurt. Mix the persimmon pulp, wine, eggs, milk, and butter with the mixture. Bake at 300 degrees. When cool, cut into squares and serve with whipped cream or lemon sauce. There are many variations of this, including the insertion of a half teaspoon of vanilla extract, and perhaps a quarter cup of cream or buttermilk rather than sweet milk and lemon juice.
Mountain people love to substitute honey for sugar.
Atlanta s own Edna Lewis, the famed culinary expert and writer, has her own version that, among other ingredients, calls for rum, suet, bread crumbs, hot milk, and brown sugar. She serves her persimmon pudding with a clear sauce that has a brandy base. Mountain people served persimmon with wild game and pork. There are many other persimmon-based recipes for cakes, custards, salads, breads, whips, souffles, sherbets and jellies. Persimmon pie is a nice variation.