Place the raisins into a bowl and add the tea bag

Cover with the boiling water and leave to infuse for 10 minutes

Drain, reserving the water for the syrup and discard the tea bag

Place the sugar, water, cream of tartar, salt, lime zest and juice into a large saucepan

Place onto a medium temperature and stir until the sugar dissolves

Bring to a simmer and then cook for 2 minutes

Remove from the heat and place into the fridge to cool

Once the syrup has cooled, preheat the oven to 195° Celsius

Place the oil and syrup into a stand mixer bowl and beat using a balloon whisk

Add the eggs one at a time and whisk until fully incorporated

Add the raisins and figs and give them a quick whisk

Then add the flour and salt and whisk until combined

Pour the batter into a lined loaf tin and bake for 45 minutes

Remove from the oven and leave to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely