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Fill a mug with 200 ml of boiling water. Add the lemon and ginger tea bag and leave it to sit for 10 minutes.
Heat the oven to 180C fan
Roughly crush the gingerbread people into a mixing bowl. Squeeze out the tea bag before discarding and pour the tea into the mixing bowl.
Stir the gingerbread pieces, gently crushing them as they soften until you have a smooth paste.
In a separate mixing bowl add the flour, baking powder, sugar and lemon zest. Stir thoroughly until combined.
Add the golden syrup, gingerbread paste and beaten egg. Give it a really good stir until everything is combined
Pour the mixture into a greased 2lb loaf tin. Smooth until even.
Sprinkle the top with sea salt.
Bake in the oven for 50 minutes - 1 hour or until you can put a narrow knife in the centre of the cake and it comes out clean.
Leave to cool for 10 minutes before removing from the tin. Cut into slices and butter before serving.