Soak the chopped persimmons with bicarbonate of soda into a bowl and keep aside for 30 minutes.
Use an electric mixer to combine the butter, sugar and vanilla until a pale and creamy mixture.
Add the eggs, 1 at a time, beat well after each addition.
Mix in the flour and the baking powder.
Drain the chopped persimmons and fold through the egg mixture and flour until well combined.
Preheat the oven to 180°C. Grease and line the base of a cake pan (7cm deep x 22cm).
Place the persimmon mixture into the prepared cake pan and bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and place on a wire rack before serving.
Notes
Poking holes into the pudding to pour over your chosen sauce will stain the pudding sponge with darker colour as well as adding more moisture into the pudding.