Poor man's pudding

Trying to quickly read a post in the NY Times, a little side note was on the page that said something in a different language that according to the Times website (I was going to put link here...but what do you know? It won't work!)
Meant: Unemployed Pudding. It was a dish from Canada.
It said: Biscuits, cream and sugar. At least, that's what I was left with in my head. So... I did just that, the way I pictured it along with some cinnamon and maple syrup.

In the oven for 35 minutes and it smelled great. It was still kinda dry surprisingly. Many thoughts come back to it and what could make it better.
Maybe not even bake the cream with it, maybe pour the cream on afterward and let it sit. Or, bake it with milk and then let it sit in fridge for a couple hours to homogenize into a milky dense sweet mass?
Hmmm...there's still something good here. Not over the top skill required, but a quick fix for something sweet, rich and familiar. I mean, a little fruit on the bottom and you have a pretty familiar dessert.