This recipe comes from a cook from the South, named (yes) Mrs. West, who regularly collects wild persimmons to make it. Ripe Hachiya or Fuyu persimmons from the market will work well. If using Hachiyas, they must be very ripe. This pudding is a bit more like a flan than a cake, and will keep well, refrigerated, for a few days.
Persimmon pudding reminds me of Italy in winter, when you encounter the bright orange fruits hanging from their bare branches. The pudding will puff up while it bakes, then flatten.