Biscuit crust:

 60g stork S.B
¾ packet tennis biscuits

 Microwave stork on high for 1 or 2 min.  Add to crushed biscuits. Press into pie dish. Microwave on high for 1 minute. Set aside. 

Filling:
500ml milk
50ml supreme cake flour
150ml sugar
5ml vanilla
1 tbsp stork S.B
2 eggs

Place milk and margarine in large container. Microwave on high for 3 minutes or till boiling. Mix together all remaining ingredients. Add to boiling milk. Microwave on high for 5 minutes. Stir at least every minute. When thick pour into shell. Sprinkle with cinnamon. Set in the fridge.