1. Preheat oven to 325°F (165°C). Grease a 9×13-inch baking pan thoroughly with butter or cooking spray, or line with parchment paper.

2. Prepare persimmon pulp by cutting very ripe Hachiya persimmons in half and scooping out the flesh. Puree in a blender or food processor until completely smooth. Measure exactly 2 cups.

3. In a large mixing bowl, combine persimmon pulp, sugar, beaten eggs, milk, melted butter, vanilla extract, and lemon juice. Whisk thoroughly until smooth and well combined.

4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and cloves.

5. Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula just until combined. Don’t overmix—small lumps are okay.

6. If using, fold in chopped nuts and dried fruit, distributing them evenly throughout the batter.

7. Let the batter rest for 5 minutes to allow the leavening agents to activate.

8. Pour batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter 2-3 times to release air bubbles.

9. Bake for 55-65 minutes, rotating the pan halfway through for even cooking. The pudding is done when the top springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

10. Remove from oven and let cool in the pan for 20-30 minutes before cutting. The pudding will firm up as it cools.

11. Serve warm or at room temperature with vanilla ice cream, whipped cream, or your favorite topping. Cut into squares and enjoy!