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.

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

Let your own taste be the guide as the salt content of the ham will determine if you need to add more salt later.

Simmer slowly and gently for about 45 minutes, stirring occasionally to prevent sticking.

Add the diced carrots and diced ham.

Simmer for an additional 10 minutes stirring occasionally and taste to determine if more salt is needed. Now add the dough boys to a gently simmering pot.

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

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

Do NOT over-work this dough. Stop mixing as soon as a soft dough forms.

Give the soup one last stir to ensure nothing is sticking to the bottom of the pot, then drop the dough by heaping tablespoonfuls into the simmering soup.

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