Pre-heat the oven to 220ºC/200ºC fan.

Line a baking tray with a sheet of baking parchment or a silicon baking sheet.

Put all of the dry ingredients into a large bowl (200g plain flour, ½ tsp bicarbonate of soda, 20g golden caster sugar, 50g milk chocolate chips) and give them a quick stir so they're all mixed up.

Add in the buttermilk (150ml) and vanilla extract (½ tsp) and mix thoroughly until you have a ball of dough. You can use a spoon but I prefer to use my hands as its easier to ensure that everything is fully combined. If there are any dry bits at the bottom that won't combine add a little extra buttermilk if you have it or if you don't a little milk until it is all combined.

Form the dough into a ball and place on the baking tray. Sprinkle ½ tbsp golden caster sugar on the top and then cut a cross in the top with a sharp knife.

Bake in the oven for 25 minutes, remove from the oven, loosely cover with foil and return to the oven for a further 10 minutes.

Check the loaf is cooked by tapping on the bottom. It should sound hollow. If it doesn't then pop it back in (still covered in foil) for another few minutes.

Once cooked, move to a rack to cool.