I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I’ve made quite a few and persimmon pudding is hands down my favorite. And you don’t need a special steamer to make it. I usually make it in a bundt pan but any 2 qt baking dish will work. The color of the pudding starts to change by the second or third day as the persimmon oxidizes, and not for the better. It still tastes the same but if appearance affects your appetite, eat it all the first day.