Preheat the oven to 180°C (fan).
Grease 6 cavities of a muffin tray with butter and dust with flour, tapping the whole thing upside down to get rid of any excess.
In a bowl, whisk together the eggs and light brown sugar until light and doubled in volume, then using a spatula/spoon, fold in the biscoff spread, followed by the flour.
Divide the batter evenly into the prepared muffin tray, place in the oven and bake for 9-10 minutes.
Allow to cool for 5 minutes before removing, placing the puddings bottom side up on serving plates.
Enjoy as they are or with a scoop of vanilla ice cream.