Danish cuisine with desserts. Fruit that is traditionally associated with Danish cuisine: A combination of strawberries, red currants, black currants, blueberries and mulberries is known as "forest fruits" ("skovbær") and is a common component in tarts and marmalades. A popular dessert is "rødgrød", made from one or more kinds of berries or rhubarbs, boiled down to a red porridge. It is served with cream, sometimes milk. ""Rødgrød med fløde"" is often jokingly used by Danes as a shibboleth, as it contains the soft "d" several times, which most foreigners find difficult to pronounce. Bread is a very important part of the Danish
Culture of England cherry pie, bread and butter pudding, bread pudding, fruit crumble, fruit cobbler, Eve's pudding, baked apple, gooseberry fool, sticky toffee pudding, treacle tart, treacle sponge pudding (made with golden syrup), jam roly-poly, spotted dick, Bakewell tart, trifle, rice pudding, Eton mess, cheesecake/curd tart, Sussex pond pudding, summer pudding, Cabinet pudding, English custard tart and, since the 1970s, lemon meringue pie and banoffee pie. Hot puddings are often served with custard. Some puddings, such as jelly, blancmange and chocolate sponge with chocolate custard, are associated with school dinners. Fruit salad is a mixture of fresh fruit and canned fruits such as