Drain peaches (save juice for sauce) and cut up slices.
Combine peaches and corn syrup and divide mixture among six 6-oz. greased custard cups.
Sift flour, sugar, baking powder, salt and mace into mixing bowl.
Beat milk, butter and egg together lightly with fork.
Make a well in the dry ingredients and add milk mixture all at once, stirring just until flour is dampened.
Divide this batter up among the custard cups, spooning it on top of peach mixture.
Cover each custard cup with aluminum foil and set them on a rack in a pan of boiling water.
Have the water deep enough to come 1/3 of the way up the cups.
Cover pan tightly and steam puddings 15 minutes.
Turn out on serving dishes and serve hot topped with clear peach sauce.