This is hands down one of the easiest and most densely earthy and rich winter cakes you can make. Being from the US, when I first heard my grandma say she was going to make her persimmon pudding, I pictured a bowl of actual pudding: the jiggly stuff that my sister and I loved to make from instant pudding packets, our patience tested by the 3-minute stirring time needed for the artificial flavors and colors to thicken into a goop that we would greedily spoon out while watching afternoon shows. Oh no, as any commonwealth citizen will attest, pudding is something quite different, and much broader than just a bowl…
