Preheat your oven to 300 degrees F. Grease a 9” by 13” pan and set aside.
Combine melted butter, brown sugar, vanilla, ginger, milk, and eggs in a mixing bowl. Mix thoroughly.
Combine flour, baking soda, baking powder, and cinnamon in a separate bowl.
Add ⅓ of your dry ingredients to your wet ingredient mixture and stir. Then add ⅓ of your persimmon pulp to aforementioned mixture and stir. Repeat this process until all three are combined. The batter will be very runny.
While the pudding is baking, make your caramel caramel sauce. Combine sugar, milk, and butter over medium heat. Bring to a boil, cook until thickened (1-2 minutes) before removing from heat. Stir in vanilla extract.
Serve persimmon pudding warm, drizzled with caramel sauce. It will have a cake-like crust and a custard-like center.