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Makes about 15 sweets

Using up off-cuts of pastry is something I end up doing a lot. It’s my family thriftiness, where all wastage was rehashed into the next meal, fed to the chickens or dogs, or put in the compost. It is a natural reflex. So if you have some leftover pastry, after making a tart, you are already halfway there. I’m cheating by calling it pudding, because it is really just something to munch on with coffee that will look effortless. In the shop I make these with cinnamon, to treat my special customers, a surprise nestling in the saucer of their cappuccino. You could also try spreading with a film of chocolate or jam – fig or quince is delicious. It is not that far from a fig roll, after all. You can really experiment.

off-cuts of pastry, about a handfu

some plain flour for rolling

1 teaspoon olive oil

1 tablespoon granulated sugar

3 tablespoons ground cinnamon

2 tablespoons warm full-fat milk

Preheat the oven to 180°C/Gas 4 and line a baking tray with greaseproof paper. Roll out the pastry on a floured surface so that it forms a long but not too wide sheet, about 10cm in width, and as long as you can make it. Create a paste by mixing the olive oil with the sugar and ground cinnamon. Add 1 tablespoon of milk to the paste to loosen it. With a palette knife, spread this evenly over the pastry. Using a pastry brush, dab some of the remaining milk along one side of the pastry sheet. Now roll it from the opposite side to create a long thin sausage. It should seal where you have dabbed it with milk when pressed. Paint the top of the sausage with the rest of the milk. Slice into 2.5cm pieces, and bake on the lined baking tray for 10 minutes, or until the pastry colours. Remove from the tray to cool, and serve with good coffee.