Combine dates and milk in a saucepan and bring to a boil over high heat.

Remove from heat, add baking soda, and stir until dates break down.

Set aside to cool for 20 minutes.

In a bowl, cream together butter and brown sugar until pale.

Fold in the date mixture gently.

Sift in flour, cinnamon, and salt.

Stir until combined evenly.

Preheat oven to 180 degrees Celsius and grease ramekins with butter.

Spoon mixture into ramekins.

Bake for 30 minutes or until a skewer inserted comes out clean.

For the butterscotch sauce, heat all sauce ingredients in a saucepan over medium heat, stirring until combined.

Increase heat to high and bring to a boil.

Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until sauce thickens.

Remove from heat.

Let puddings cool for 5 minutes, then turn upside down on a serving plate.

Smother with warm butterscotch sauce and serve with crumbled walnuts on top.