Pre-heat the oven to 160ºC. Grease 4 x 125ml ramekin dishes with a little reduced fat spread.
Place the self raising flour, sweetener, Biscoff spread, reduced fat spread, eggs and caramel flavouring in a medium mixing bowl. Beat together for 1-2 minutes using an electric whisk or wooden spoon until smooth and creamy.
Divide the mixture between the 4 ramekin dishes. Drop a teaspoonful of Biscoff spread into the centre of each.
Set the dishes on a baking tray and place in the preheated oven for 8 -10 minutes, until risen and spongy but still runny in the centre.
Remove from the oven and leave to stand for 5 minutes. Dust with a little icing sugar and serve at once. Serve alone, or with a swirl of reduced fat aerosol cream or a little custard.