Preheat oven to 350 degrees F.
In a bowl, whisk sugar, flour and baking soda.
In a small bowl, crack both eggs. Add one at a time to the dry ingredients; whisk to incorporate.
Add one cup of the milk, and mix with the whisk.
Add the persimmon pulp, and mix well; add remaining milk and whisk until smooth and batter- like.
Pour into a deep, oven proof vessel (like a Dutch oven).
Bake for 1 hour and 40 minutes. Stir - scraping the sides and bottom - until smooth every 20 minutes. The pudding will start to resemble a batter and then will darken and thicken as it cooks.
Remove from oven, and pour into a serving dish. Let cool completely; cover and refrigerate.
To serve, spoon into a dish and top with whipped cream.