Grease six heatproof teacups with a little olive oil. In a large bowl, whisk 100ml of olive oil and 2 tablespoons of marmalade with the cream and eggs. Add the flour, almonds and a pinch of sea salt, and whisk again to combine. Place the remaining marmalade in a small pan with a splash of water and simmer on a medium-high heat until thick and syrupy, then remove.
Divide the pudding mixture between the teacups, then microwave in pairs for 2½ to 3 minutes on high, or until puffed up. Turn out, drizzle with the marmalade syrup, and serve with a little extra cream, if you like.