First make the praline.

Place the nuts and sugar in a heavy based saucepan over a medium high heat. Do not stir but leave the sugar melt and turn a warm brown liquid caramel that coats the nuts.

Carefully spread the mixture onto the back of a greased baking tray. Leave to cool and harden.

Cut the rhubarb into 5cm pieces and place in a saucepan with the water and sugar over a high heat. Leave come to a simmer to dissolve the sugar then immediately lower the heat. Gently steam until the rhubarb is just done but still holds its shape.

Break the sponge into bite size pieces and arrange on the base of a large glass bowl. Carefully tip the rhubarb and its juices over the sponge. Sprinkle the cointreau over evenly. Leave to cool.

For the custard. Mix 2 tbsp of the milk with the egg yolks, sugar, vanilla and cornflour.

Place the remaining milk in a saucepan and bring to the boil, watching carefully. Pour the hot milk over the egg mix whisking until smooth. Return to the pan and simmer until thickened.

Pour the custard over the cooled rhubarb. Once the custard is cool spoon the cream over as the final layer. Chop the praline into small pieces and sprinkle over the top.

See Lilly Higgins on The Great Irish Bake Off on TV3, every Sunday at 9pm.