Step 1

Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.

Step 2

Add the split peas, bay leaves, dried thyme, pepper and red onion. If you are using salt beef, add it here.

Step 3

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.

Step 4

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

Step 5

Add the diced carrots and diced ham.

Step 6

Simmer for an additional 10 minutes stirring occasionally. 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

Step 7

Sift together the flour, sugar, baking powder, baking soda and salt.

Step 8

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

Step 9

Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing.

Step 10

Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup.

Step 11

Place the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.