Grease six microwave-safe teacups with a little olive oil. In a large bowl, whisk together 100ml of olive oil with the cream, eggs and 2 tablespoons of jam. Add the flour, almonds and a pinch of sea salt, and whisk again to combine. Divide the pudding mixture between the teacups, and microwave in pairs on high for 2½ to 3 minutes, or until puffed up, then carefully turn out onto plates. Place the remaining jam inside a teacup and heat in the microwave for 20 seconds, then drizzle over the puddings. Dollop over the custard (you can heat it in the microwave according to packet instructions first, if you like) and serve.