Have just made this and put it into the fridge at 2pm to set.

I followed Thermomixer's instructions regarding adding an extra egg and cooking first before adding the eggs.
 
I made a caramel sauce that you use when making creme caramels and put into the base of a bundt tin.  Will be interesting to see how it all works out and whether the pudding will come out of the tin cleanly.  It seemed that it would set, but I won't know until either tonight or tomorrow.  I did cook with the MC on a slant to allow condensation to evaporate.

Had a little taste of what was left in the bowl and it tastes pretty nice if a little sweet.  I added 160g of sugar, meaning to add 150g, but added it a bit too quick and couldn't be bothered scooping any out, but will wait until I've had some properly to see if the amount needs to be reduced or not.

Will report back when we've had it. 

Great photo Sargo, they look fantastic. 

Thanks for your replies.
MJ, I had a look at Herbies on-line where I've been able to source most of the stuff I can't buy here, but even they didn't have any.

Andiesenji, thanks for going to the trouble of explaining how you dry yours.  I don't have a dehydrator and I know it can be done outside, but that procedure doesn't appeal to me at all.

I was even thinking of getting a dehydrator, but I worry it may be something that won't get used much. 

No it's not slow at all, once you've done it a couple of times to get the hang of it.  Just put the little ball on the base, press the top down, done, lift off and put aside with a cover over the top, then do the next one, takes no time at all, no mess and no swearing from me trying to get them to roll out with a rolling pin. 

My first lot this morning (made 3) was the test run, then when I knew what it was all about I made this lot to have with dinner.  I pressed 8 in no time. 

Just a quick update.  Have just made 3 flour tortillas using a different recipe.   I am pleased with how they've turned out so far.  I found that after leaving the dough to sit for about 30 mins made it easier to flatten out with the press.  The first one I left only for 10 mins and though it flattened initially, it shrunk back into itself once I removed from the press.  The next one I left for 20 mins, better result, but the 30 min one was the best and stayed in shape and size.  I didn't bother rolling with a rolling pin, though if you wanted super thin then there is that option.  I then used my LeCreuset cast iron grill on the flat side over 2 burners, and cooked them on that. The smallest one I just tried and it needed to be cooked for a bit longer, but that one is smaller and slightly thicker than the other 2.  It's just getting it right. 

I have taken a couple of photos and will upload later, they probably won't be that great as it was a spur of the moment thing and didn't have any lights set up, but you should be able to at least get an idea.
 
After looking for a recipe for corn tortillas and finding one using corn flour, I attempted to make a half quantity of that, but it just stayed as sludge in the bowl.      I had another quick look on line and read that cornflour won't work and you need masa harina flour.  Of course it's not something that I can get in my town so I'll have to leave it today, maybe I can get some in Adelaide next week.  I'd really like to try and see the difference in the 2.

So I'm just waiting for the TM bowl to dry so I can make some more wheat ones to use in this meal for tonight.  I think I'll do the recipe on this thread and then I can compare the 2 recipes.

So far my experience has been pleasant and a much easier option than when I've done the rolling by hand.  Of course it being new I took my time, but this next lot should be quicker now I know what it's all about.

Another thing, instead of using gladwrap as the cover for the base and top, I cut out 2 circles from the roll of Magic cooking sheet that I have.  It means that I can just wash and dry them after using and put away until the next time.  Much easier to use that gladwrap (and no creases) 

Thanks so much for replying Cookie.  Wasn't sure if they were supposed to be sliced and dried or what as I've not seen them anywhere before.  When I made my Tikka paste a couple of weeks ago I used dried fried shallots that a friend sent me from Sydney, but thought for the next lot I'd like to try what the recipe says.  I guess it doesn't really matter to be honest, just me being pedantic. 

Mmmm, you've made me want to make it Cookie. 

I made this today, so easy and creamy, we really liked it.  At the end I just added a couple of glugs of extra milk, but not much at all, and also a tiny amount of sea salt and plenty of freshly cracked black pepper, then whizzed for a few seconds.  Great recipe Judy. 

Made the portuguese loaf to dip into it. 

I guess I could have garnished the top with some parmesan or chopped parsley, but I felt that it didn't need it.