Scoop out the pulp from fully ripe, soft American persimmons using a spoon. Pass it through a fine mesh sieve or food mill to remove seeds and fibrous bits. Measure out one cup of smooth pulp and set aside.

Preheat your oven to 160°C (325°F). Fill a deep roasting tray with hot water to about halfway up the sides and place it on the lower rack. This steam bath helps create the pudding’s signature moist texture.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. This ensures even distribution and helps prevent clumping in the final batter.

In a large bowl, beat the eggs thoroughly. Whisk in the milk, melted butter, sugar and vanilla extract. Stir until the sugar dissolves and the mixture is smooth.

Add the prepared persimmon pulp to the wet mixture and stir gently until fully combined. The mixture should be a soft amber colour and slightly thick.

Gradually add the dry ingredients into the wet, stirring just until no dry flour remains. Do not overmix, as this can make the pudding heavy rather than tender.

Grease a 20 centimetre (8 inch) square or round baking dish with butter. Pour the batter into the dish and cover tightly with foil to prevent water from seeping in during baking.

Place the dish into the preheated water filled roasting tray. Bake for 1 hour and 15 minutes. The pudding is ready when the centre is set but still has a gentle wobble, like soft custard.

Remove the dish carefully from the oven and let it rest for 15 minutes, still covered. This allows the pudding to firm up slightly, making it easier to serve warm without collapsing.

Spoon the warm pudding into bowls and top with pouring cream, whipped cream or even a scoop of vanilla ice cream. A dusting of nutmeg or a splash of bourbon cream adds an extra note of indulgence.