Combine dates and milk in a saucepan and bring to a boil.

Remove from heat and add baking soda. 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.

Preheat oven to 180 degrees Celsius and grease ramekins.

Spoon mixture into ramekins.

Bake for 30 minutes, or until a skewer 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, then reduce heat to low and simmer for 7-8 minutes, stirring often, until thickened.

Remove from heat and set aside.

Cool puddings for 5 minutes before turning upside down onto serving plates.

Smother with warm butterscotch sauce and garnish with crumbled walnuts.