Soak 8oz of yellow split peas in salty water overnight. Drain and rinse. Put a ham shank or four rashers of bacon or two ham/pork stock cubes into a pan with four pints of water and bring to the boil. Add the peas once it is boiling. Add some white pepper. Simmer for an hour and allow it to thicken. Remove the bone or bacon rashers and pour the peas into an oven dish. Place in the oven at a medium temperature (if you have used bacon cover with the cooked rashers) until the peas pudding sets. Remove from the oven and allow it to cool. Serve as a side dish or in sandwiches with ham. You can also eat it hot with fresh bread and dripping.