Preheat oven to 350 °F (175 °C). Grease a 9‑inch square baking dish or individual ramekins.

In a saucepan, combine apple juice (or water) and chopped dates. Bring to a gentle boil, then remove from heat. Set aside to cool slightly.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing fully after each, then stir in vanilla.

Pour in about ½ cup of the date mixture and stir to combine. Fold in the dry ingredients gently, then add the remaining date mixture until just combined. Don’t overmix.

Pour batter into the prepared dish or divide among ramekins. Bake for 25–30 minutes (ramkins may need slightly less time), or until a toothpick inserted into the center comes out clean.

While the pudding bakes, prepare the toffee sauce: in a small saucepan, melt butter and brown sugar together over medium heat. Stir until smooth and bubbly, about 2–3 minutes. Remove from heat and whisk in cream and vanilla.

When the pudding comes out of the oven, poke a few holes in the top with a skewer or fork. Pour half of the warm toffee sauce over the pudding, allowing it to soak in.

Serve warm, drizzled with remaining sauce. Optionally add a scoop of vanilla ice cream or a dollop of whipped cream.