Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours.

Then, strain the stock through a colander and return it to the pot.

Skim excess fat from the surface of the stock.

Add the split peas, bay leaves, dried thyme, pepper and yellow onion.

If you are using salt beef, add it here.

I don’t add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end; let your own taste be the guide.

Simmer slowly and gently for about 45 minutes, stirring occasionally, so that the peas do not stick to the bottom of the pot.

Add the diced carrots and diced ham.

Continue to simmer until the peas are no longer hard and have become mushy (this could take 4 - 6 hours).

Taste the soup at this point to determine if any additional salt is necessary; in all likelihood, it will not.

Now, add the dough boys to a very gently simmering pot.

In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.

Using a wooden spoon, very quickly mix in the milk and melted butter.

Do not over-work this dough.

As soon as a soft dough forms; stop mixing.

Make sure you give the soup one last good stir to ensure nothing is sticking to the bottom of the pot.

Immediately drop the dough, by heaping tablespoonfuls, into the slowly simmering soup.

Place the cover on the pot and do not remove for 15 minutes.

After 15 minutes, remove the dough boys from the pot and give the soup a final stir.

Remove the bay leaves before serving.