Finely grate the rind from the oranges.
Cut away all the pith and peel and quarter the flesh, discarding any
pips. Pass the oranges, dates, apples and carrots through a mincer
(grinder) or finely chop in a food processor. Stir in the remaining
ingredients until well mixed.
Butter a 1.75 litre pudding basin and line the base with a circle of
greased greaseproof (waxed) paper. Spoon in the mixture and cover with
a double thickness of foil, twisting and folding under the rim to
secure. Steam for 3 hours. Turn out and serve hot with St Clement's