These are the ingredients. Put the butter in a bowl and bring it to room temperature.
Peel the persimmons, seed them, cut into 1 cm wedges, and place them in a heatproof dish coated with butter (not listed).
Cream the butter, add the sugar and mix well.
Mix in the eggs, one at a time, and then pour in the milk and mix well.
Sift in the white flour, and mix until it's no longer lumpy.
Strain the batter over the persimmon.
Bake at 180℃ for about 25 minutes and it is done.
Dust it with confectioner's sugar or cinnamon (cinnamon sugar) and enjoy.
Story Behind this Recipe
I wanted to use up the persimmons that we received as a gift.
This dessert is similar to baked pudding, which is a little firmer than regular pudding. Use "fuyu persimmons" (a variety of sweet Japanese persimmon) with seeds. Compared to other varieties, it makes the pudding much sweeter and the color is nicer, too.