Place your yellow split peas in a large bowl. Cover them with plenty of cold water. Leave them to soak for at least 8 hours or overnight. This makes them cook much faster and more evenly.

After soaking, pour the peas into a sieve. Rinse them well under cold running water. Keep washing until the water runs clear. This removes any extra starch or dust from the peas.

Put the rinsed peas into a large saucepan. Add the chopped onion and diced carrots. Place the ham hock or bacon joint in the middle. The meat adds a wonderful salty flavor to the peas.

Pour in enough water or stock to cover everything by two inches. Drop in your bay leaves and dried thyme. Do not add salt yet. The ham hock is usually salty enough on its own.

Bring the pot to a boil. Turn the heat down to low. Let it simmer gently for about 90 minutes. Keep the lid slightly ajar. Stir it every now and then so it doesn't stick.

The peas are ready when they are very soft. They should start to fall apart and look mushy. If the pot gets too dry, add a splash more water. The mixture should be thick.

Carefully take the ham hock out of the pot. Remove the bay leaves too. You can shred the meat and mix it back in later. Or, save the meat for a sandwich.

Use a wooden spoon to beat the peas into a thick paste. If you want it very smooth, use a blender. I like mine a little bit chunky for a rustic feel.

Taste the pudding now. Add black pepper and a little salt if needed. Serve it warm with extra ham. It will thicken up more as it cools down on the plate.