To ensure your puddings rise beautifully, start by bringing your eggs, whole milk, and sourdough starter to room temperature at least one hour before baking.

Cold ingredients can shock the hot pan, leading to flat and dense puddings.

In a large mixing bowl, crack the room temperature eggs and whisk them vigorously until smooth and slightly foamy.

Add the warmed whole milk and sourdough starter to the eggs, whisking until the mixture is uniform and free of lumps.

Gradually sift in the all-purpose flour and fine sea salt while whisking continuously to avoid flour pockets.

Once fully combined, beat the batter for about two minutes to develop gluten, which helps the pudding maintain its shape.

The batter should have a consistency similar to heavy cream or a smooth pancake mix.

Cover the bowl with a clean towel and let the batter rest for at least thirty minutes to hydrate the flour and enhance the sourdough flavor.

Meanwhile, preheat your oven to 425 degrees Fahrenheit and place a twelve-cup muffin tin or Yorkshire pudding pan on the middle rack.

Distribute the beef drippings or vegetable oil evenly among the cups, ensuring a generous layer covers the bottom of each.

Leave the oiled pan in the hot oven for about fifteen minutes until the oil is very hot and begins to smoke slightly.

Using thick oven mitts, carefully pull the hot rack out and pour the rested batter into each sizzling cup, filling them halfway to two-thirds full.

You should hear a satisfying sizzle as the batter hits the hot oil, which is crucial for a good rise.

Quickly slide the rack back into the oven and close the door immediately to keep the heat and steam inside.

Bake the puddings at 425 degrees Fahrenheit for 20 to 25 minutes without opening the oven door.

Avoid opening the door during baking, as this can cause the puddings to collapse.

Watch through the oven glass as they rise into golden brown towers with hollow centers.

Once the edges are deep golden brown and crispy, remove the pan from the oven and use a fork to lift the hot puddings onto a wire cooling rack.

Serve immediately while they are still hot and crispy for the best texture and flavor.

For added flavor, consider using duck fat or rendered bacon fat instead of vegetable oil.

You can also whisk in a tablespoon of finely chopped fresh rosemary or thyme into the batter for a herby aroma.

For a cheesy twist, grate sharp cheddar or parmesan over the batter during the last five minutes of baking.