Persimmon Pudding

Easy, good flavor, and much less fat and sugar than other recipes I could find. The final product has a variable texture - soft pudding in the middle and firmer crust around the edge. It was really good with a small scoop of vanilla ice cream.

Note that this did not store well. After 2 days in the refrigerator, the parts exposed to the air had turned an alarming blue color. I suspect it is a pH effect with the pigments - it wasn't mold - but it was scary enough to turn it into chicken food.