Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in persimmon pulp. Spoon into a greased, shallow 2-quart baking dish. Bake at 325° for 40 minutes or until set.
Combine whipping cream and brandy; beat until stiff peaks form. Serve over warm pudding.