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Oil an 8-cup lidded pudding mold with vegetable oil; residing apart.
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Peel persimmons and transfer to a medium bowl. Mash flesh, taking out dim seeds (you doubtlessly can silent rep 2 3/4 cups of pulp); residing apart. Within the bowl of an electrical mixer fitted with the wander attachment, wander together sugar and eggs on medium-high except fluffy, about 5 minutes. Add oil and vanilla; mix except smartly blended. Add persimmon pulp and mix to combine.
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In a medium bowl, wander together flour, baking soda, salt, and cinnamon. Add to persimmon combination and mix blooming except tender, scraping down facets of bowl once all over mixing. Transfer combination to ready mold and conceal with an oiled parchment paper round; conceal mold with lid.
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Bring a kettle of water to a boil over high heat. Fit an improbable pot with a rack and residing stuffed pudding mold on rack in pot. Add blooming enough boiling water to come abet halfway up the mold. Spot pot over high heat and carry to a boil; straight decrease heat to a simmer and cook dinner except pudding springs abet when touched, about 2 1/2 hours, at the side of extra boiling water as important to withhold water stage.
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Take mold from pot and whisper. Let pudding frosty in mold for 1 hour, then fastidiously flee a moving knife everywhere in the pinnacle fringe of the pudding to loosen from the mold and invert fastidiously onto serving platter. Serve with sour lemon sauce.
