Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to act as handles for easy removal later.

Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, 1 teaspoon of ground cinnamon, nutmeg, and salt. Whisking helps to aerate the flour and distribute the raising agents evenly.

Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the egg until it's frothy. Then, whisk in the milk, the 85g of melted butter, and the vanilla extract until everything is well combined.

Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold them together gently until just combined. It’s important not to overmix here; stop as soon as you no longer see dry streaks of flour.

Bake the Loaf: Scrape the batter into your prepared loaf tin and smooth the top with your spatula. Bake in the centre of the preheated oven for 45-50 minutes. You'll know it's ready when the top is golden brown and a skewer inserted into the centre comes out clean.

Cool Slightly: Let the loaf cool in the tin for 10-15 minutes. This is a crucial step as it allows the loaf to firm up slightly. I find that this is the sweet spot – it's cool enough to handle but warm enough for the butter topping to soak in perfectly. After 15 minutes, use the parchment paper handles to lift it onto a wire rack.

Prepare the Topping: While the loaf is cooling, mix the 100g of caster sugar and 2 teaspoons of ground cinnamon in a shallow dish or plate. Have your 60g of melted butter and a pastry brush ready.

Coat the Loaf: Once the loaf is ready, brush all sides—top, bottom, and edges—generously with the melted butter. Then, carefully press the loaf into the cinnamon-sugar mixture, turning it to coat every surface completely. Be generous here for the best crunchy crust! Transfer back to the wire rack to set.