In a bowl, beat the butter, golden caster sugar, vanilla and Matcha powder until light and fluffy- it should be a smooth consistency with no definition of the of the sugar granules remaining.

You can use a stand mixer or just simply by hand (no more bingo wings!)

 Slowly add eggs whilst beating on slow speed, or a little at a time if beating by hand.

Next fold in the plain flour and Self raining flour and then finally the milk.

Pour or spoon batter mix  into the loaf tin and sprinkle with the Demerara Sugar

Bake at 180C for 35 minutes.

Remove from the oven - allow to cool for 15 minutes in the tin and then tip out