Mix all base batter ingredients together
Bake at 180°C (350°F) for 20-25 minutes
For Sticky Date Pudding: soak and mash 1 pitted date, add ¼ tsp cinnamon and 5g Biscoff to batter, top with 5g melted Biscoff and 10ml sugar-free maple syrup (poke holes for drizzle)
For Raspberry & Biscoff: add 60g frozen raspberries and 5g Biscoff to batter, drizzle 10g melted Biscoff on top once baked
For Cinnamon Roll: add 1 tsp cinnamon to batter, mix cinnamon swirl (1 tbsp brown sugar, 1 tsp cinnamon, 1 tsp batter, 5g melted butter), swirl into batter using piping bag, optional glaze with 10g icing sugar, 5g lite cream cheese, 5ml almond milk
